Who doesn’t love cobbler! And blueberries are my favorite. This is a very easy recipe and you can whip it up in no time. There’s nothing better than warm cobbler…except when you add a hefty drizzle of hazlenut cream sauce over the top…yes please!
Start by melting a stick of butter over low heat in a 10 inch cast iron skillet and bring a cup of water to simmer in a small saucepan. Combine all of your dry ingredients and whisk together to combine.
When the butter is melted, swirl it around the pan so that it coats the sides of the pan at least half way up. Then pour the butter into the flour mixture. Add the buttermilk and half of a cup of water to the batter. Not the boiling water….that will go on at the end…just some tap water. Stir the batter until it is well combined. It should resemble thick pancake batter.
Add the batter to the skillet and distribute blueberries over the top. When I made this the first time all of the blueberries sank in the batter. Still delicious, but not as pretty. So this time I reserved a few blueberries and added them to the top of the cobbler after 25 minutes of baking.
This is where this recipe is different from most cobblers I have made… Sprinkle the remaining 1 cup of sugar evenly over the top of the blueberries. You’ll think it’s too much sugar but just trust me, it works! Now, pour the simmering cup of water over the sugar. I know, I know…that’s a strange thing to do….but it makes a delicious crispy crust on top….so scrumptious!!
Bake in a 350° oven for 45 – 55 minutes, until cobbler is set and top is golden brown.
While the cobbler is baking make the Hazelnut Cream Sauce. It’s super easy! Just combine the heavy cream, sweetened condensed milk, and Frangelico and stir them together. If you don’t have Frangelico feel free to add Amaretto, Rum or any liqueur that you like. You can warm the sauce slightly or leave it at room temperature….totally yummy either way.
Serve the cobbler while it is still warm and liberally drizzle the hazelnut cream sauce over the top. Enjoy!!
Blueberry Cobbler with Hazelnut Cream Sauce
- ½ cup butter, melted
- 1 cup water, simmering
- 1 ½ cups flour
- 2 cups sugar, dvided
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup water
- 8 oz blueberries
Hazelnut Cream Sauce
- ½ cup heavy cream
- 1/3 cup sweetened condensed milk
- 1 Tbsp Fragelico Hazelnut Liquor Substitute any Liqueur that you like
- Melt the butter over low heat in a 10-inch cast iron skillet.
- Bring one cup of water to a simmer in a small saucepan.
- In a medium size bowl add flour, 1 cup of the sugar, baking powder, baking soda, and salt and stir until well blended.
- Swirl the melted butter around the cast iron pan so that the butter coats about halfway up the sides of the pan.
- Pour in the butter from the skillet into the flour mixture and add the buttermilk and 1/2 cup water and stir until well combined. (not the boiling water, tap water)
- Add the batter to the skillet and distribute blueberries over the top. Tip: The blueberries will sink in the batter so if you want some blueberries on the top of the cobbler, reserve a few and add after 25 minutes of baking.
- Sprinkle the remaining 1 cup of sugar evenly over the top of the blueberries.
- Pour the boiling water over the sugar.
- Bake in a 350° oven for 45 – 55 minutes, until cobbler is set and top is golden brown.
- While cobbler is baking, make the Hazelnut Cream Sauce.
- In a small bowl combine the heavy cream, sweetened condensed milk, and Frangelico or liqueur of your choice.
- Serve the cobbler while it is still warm and liberally drizzle the hazelnut cream sauce over the top.
Trina and Tina says