Bill’s Blueberry Cobbler
(from matthazinski’s recipe box)
- 3/4 stick (6 tablespoons) unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 cup sugar
- 2/3 cup milk
- 2 cups blueberries (about 11 ounces)
Preheat oven to 375°F.
In an 8-inch square or other 2-quart baking dish melt butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juices.
Serve cobbler warm or at room temperature with whipped cream or ice cream.