Justin Wilson Looking Back: Blueberry Cobbler

Serves 8-10 people


For the Filling

  • 1/2 cup (1 stick) of margarine or butter
  • 1 1/2 cups of sugar
  • 2 tablespoons of all-purpose flour
  • 1/2 teaspoons of salt
  • 9 cups of fresh blueberries, picked over for stems
  • 3/4 cups of brandy or watter

For the Crust

  • 1/2 cup (1 stick) or margarine or butter, softened
  • 3/4 cups of sugar
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 3/4 teaspoons of salt
  • 1 1/2 cups of apple or pineapple juice or milk


Preheat the oven to 350 degrees. To prepare the filling, melt the margarine in a medium-sized saucepan over a medium fire. Stir in the sugar, flour, and salt and mix well. Add the blueberries and water, stir, and heat thoroughly for about five minutes.

Pour the mixture into a buttered deep 9x12-inch casserole dish and set aside.

To prepare the crust, in a medium-size mixing bowl, cream the margarine with the sugar, then add the flour, baking powder, salt, and fruit juice and mix well. Pour the batter over the blueberries and bake until golden brown, about one hour.

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