Individual Blueberry Cobblers

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Because I’m still obsessed with summer berries, I keep baking more desserts.  Tonight’s dessert was inspired by a A Beautiful Mess’ blackberry cobblers.  I had blueberries on hand and wanted to experiment with using coconut oil, so here’s what I came up with

Individual Blueberry Cobblers

18 oz. blueberries (I used fresh, but use what you’ve got)

2 tbsp. brown sugar

1/2 tsp lemon zest (or 1 tsp juice, if you don’t have zest)

1/3 cup + 2 tbsp flour
1/4 cup sugar
1/2 tsp baking powder
pinch of salt
1 egg
3 tbsp milk (I used flax milk, use whatever you like)
1/2 teaspoon vanilla extract
5 tbsp coconut oil (or butter, melted and cooled, if you don’t have coconut oil)

Preheat your oven to 350.  Divide your berries between 4 or 5 ramekins.  Sprinkle the brown sugar and lemon zest (or juice) evenly over the berries.

In a bowl, add everything else and mix.  Spoon the dough mixture over the berries, then put your ramekins into the oven for 40 minutes or until your batter looks done.

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My ramekins were little so I used 4 and a pyrex bowl.

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Blueberries are so pretty.

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Sprinkled with lemon juice and brown sugar, with the bowl of batter

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Topped with batter and a sprinkling of sugar

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My theory is that the coconut oil affected the consistency of the batter, making it sink down into the cobbler instead of baking as a chunk of cake on top of the berries.  Whatever reason, this was an awesome bit of serendipity.  It was like a light, airy, cakey berry pudding.  So delicious!

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You can see how the cake part of the cobbler cooked down into the bowl and incorporated with the berries.

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Such a win!  Even better than traditional cobbler, in my book.  They didn’t even need ice cream (though I totally would have dolloped some on if we’d had it).

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One thought on “Individual Blueberry Cobblers

  1. Pingback: Chris comes to LA! | Ramblings of a Twenty-Something Writer

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