Max?s Fresh Blueberry Cobbler

I love it when children get excited about cooking.  When they realize they can take a few simple fresh ingredients and transform them into something delicious to eat.  The dazzled little expressions on their precious faces says it all.

We have several “little Chef’s” in our extended family.  Our two tweens, Max and Amelia, definitely get motivated about good food.  Not that our teenagers and young adult members don’t cook, but I have to tell you, when Max and Amelia get cookin’ in the kitchen it’s usually a delicious masterpiece of a meal. 

This yummy blueberry cobbler recipe is compliments of our Chef Max.  While visiting my sister one summer, Max whipped this up in a snap and I fell into blueberry heaven!  It was so simple, so fresh and so delightful.

The cobbler is incredible when prepared exactly as written.  However, I played around with the recipe a bit and added a few different flavors that compliment blueberries.  The first cobbler I added fresh ground cardamom, another I added a pinch of cinnamon and the last cobbler I added lemon zest and dried lavender buds.  They were all astoundingly delicious!

However you decide to prepare this blueberry cobbler, you won’t be disappointed.   A great big special thanks goes out to our Chef Max for sharing this delectable dish!

Keep dinner simple… Enjoy the flavors of life.  Happy Cooking!

Ingredients

1 Cup self rising flour

1 Cup Sugar

1 Cup Milk

1 Stick butter (1/2 cup)

3 Cups fresh blueberries

Directions

Pre-heat the oven to 350F.

Melt the butter and add to the bottom of a 8×11 glass baking dish. 

Next, whisk together the flour, sugar and milk.  Pour on top of the butter. 

Sprinkle the blueberries on top of flour mixture. 

Bake for about 30 minutes or until the cobbler is golden brown on top.

Serve with Vanilla Bean ice cream or fresh whipped cream.

OPTIONS:  For something just a little different add 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom.  Or try adding the zest of one lemon and about 1/4 teaspoon of dried lavender buds. 

To make your own self rising flour:  For each cup all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and mix together.  You can store this in a sealed container.