SUMMER BLUEBERRY COBBLER
By
Happy Cook
@SeaBreezeKitchen
6
Created for the May meeting of Curious Cusiners by Leila Hutchins.
Ingredients
- 8 c
- blueberries
- 1 c
- sugar
- 1/4 c
- instant tapioca
- 0
- pinch salt
- 1 oz
- lime juice
- 1 c
- flour
- 1 c
- sweetened shredded coconut
- 1/4 c
- sugar
- 1/2 c
- pecans, coarsely chopped
- 1/2 tsp
- baking powder
- 1/4 tsp
- salt
- 1 stick
- butter, cubed
- 1
- egg
How to Make SUMMER BLUEBERRY COBBLER
- 1Toss together berries with sugar, tapioca, lime juice and salt in a bowl. Spoon into a 2 quart baking dish.
- 2Combine other ingredients in a second bowl. Knead the butter until incorporated. Mixture should look like coarse sand.
- 3Arrange topping over blueberries in clumps, covering them evenly. Bake in preheated oven at 350 for about an hour, until golden brown. Filling will be thick and bubbly.
- 4Cool on a rack for at least one hour before serving. May be baked the night before.
About SUMMER BLUEBERRY COBBLER
Course/Dish: Fruit Breakfast, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Fruit, #blueberry
