This time of year makes me nostalgic for the summers I had as a kid.
Now that I have my own kids I want to pass those memories on so they remember their childhood summers as fondly as I do.
One of my favorite memories is the blueberry festival in Poplarville, MS. My great aunt and uncle loved it and rarely missed it.
This super easy recipe recalls those summer days for me, but instead of the big, giant, difficult and time-consuming cobbler my aunt and uncle made, these individual versions are super gooey, buttery and delicious because each one gets its own pat of butter and its own 1/4 cup of blueberries. EVERY SINGLE ONE!
Plus, all the kids I know like to have their own. Sharing is tough – even tougher when it’s blueberry cobbler!
PS: Even if the fresh berries have passed your region up already, you can sub in frozen ones any time is year.
- ½ cup (1 stick) butter
- 1 cup unsifted all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- 1 cup milk
- 2 cups fresh blueberries
- Preheat oven to 350F.
- Cut butter into eight pieces, place one piece in each of eight ¾ cup (6-ounce) baking cups.
- Set cups on rimmed baking sheet, place in oven until butter melts, about 1 minute.
- Meanwhile, in a medium bowl, combine flower, sugar baking powder, and salt.
- Add milk, whisk until a smooth batter forms.
- Divide batter equally among baking dishes, add 1/.4 cup blueberries to each cup.
- Bake until the batter forms a golden crust on top and the blueberries bubble, about 30 minutes.
- Serve warm. Or bake earlier and reheat in a 350F oven until warm.