Blueberry Thyme Cobbler
The addition of dried thyme gives a hint of lemony flavor without the hassle of zesting lemons. If you have fresh thyme growing in your garden, feel free to substitute ½ tablespoon of fresh for the ½ teaspoon of dried.
Ingredients
For the Filling
- 4 cups (2 pints) blueberries, fresh or frozen.
- ⅓ cup granulated sugar
- ½ teaspoon dried thyme
- Pinch of salt
For the Batter
- 1 cup flour
- 6 tablespoons unsalted butter cubed
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon dried thyme
- Pinch of salt
- 1 cup milk
Instructions
- Place butter in an 8 X 8 baking dish and put the dish in the oven so the butter can melt as the oven preheats to 350°F. Remove baking dish from oven when butter is completely melted.
- In a large bowl, combine blueberries, sugar, dried thyme, and salt. Set aside.
- In a separate bowl, mix together the batter ingredients: flour, sugar, baking powder, salt, and dried thyme. Stir in the milk until just combined.
- Pour the blueberry mixture over the melted butter in the baking dish and then pour the batter on top.
- Bake for 40–45 minutes until batt er is golden brown and pulling away from the sides.
- Let cool for 10 minutes and serve with vanilla ice cream.
