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Blueberry Cobbler Recipe

Blueberry Cobbler

c. Television Food Network, G.P.

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 31-38 of 38

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  • on August 23, 2005

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    This recipe is so easy, although as most people suggested, it's best to put the melted butter into the batter! It tastes wonderful especially with fresh blueberries! Tracy Woburn, MA

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  • on August 05, 2005

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    Easy and incredibly tasty..

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  • on August 03, 2005

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    I read the reviews for this before I made it, and I saw that several people had trouble when they followed the directions by adding the butter first to the pan. I followed the suggestions from the people who had problems and mixed the butter into the flour mixture. Everything else, I did as the recipe called for.(except adding a little cinnamon to the flour mixture. It came out great! My husband even ate a second helping!

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  • on November 11, 2004

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    This recipe tasted soooo delcious. My whole family loved it. The only thing was that it didn't look very pretty. I think next time I make it I'll put the batter on top of the blueberrys, that way the crust will make it look all the better.

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  • on August 11, 2004

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    Really, really good, but I did mix the butter in with the batter and added a splash of vanilla. Easy, but pretty enough to entertain with. Try it!

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  • on July 27, 2004

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    i could make it!

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  • on July 18, 2004

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    it was excellent

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  • on July 15, 2004

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    My husband showed up 2 days ago with a 5 gallon pail full of the sweetest most lusious wild blueberries I've ever seen. I made this recipe as directed, however it came out so soupy I ended up using most of the blueberrys as an icecream topping as I didn't want to throw any of this wonderful fruit away. The second time I made it, I combined the butter with the batter, then added the fruit topping,,, BINGO! This is the right combination. It baked up around the berrys and wasn't soupy at all, much better. I'll make it again only with this one minor adjustment to the recipe. Now it's a 5-STAR!

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