Comments on: Blueberry Cobbler

By: Christina Lane

Mon, 22 May 2023 20:20:55 +0000

By: Maryeileen

Mon, 22 May 2023 04:11:46 +0000

Can I replace the two tablespoons of cornmeal with AP flour for a total of 8 tbsp of flour?

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By: Kris Marie

Sun, 27 Jun 2021 23:37:20 +0000

Well I just whipped this up for Sunday dessert!! My kitchen smells AMAZING! I always have frozen blueberries on hand, so that’s what I used! I baked this in an 8 x 8 glass dish! Cannot wait to taste it! I absolutely LOVE your recipes! Plan on making the no bake chocolate cheesecake this week, just need to get Oreos! Thank you.

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By: Emily

Fri, 12 Feb 2021 00:11:46 +0000

In reply to Christina Lane.

I second Shannon’s comment.
Just made this according to the recipe and it’s delightful. No adjustments necessary. Thank you so much, Christina.

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By: Christina Lane

Sun, 14 Jun 2020 18:36:55 +0000

In reply to Shannon.

Hi Shannon,
On my site, I prefer to let people speak up in any way that they please.

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By: Shannon

Sun, 14 Jun 2020 10:33:13 +0000

By: Angie Allen

Sun, 21 Jul 2019 00:41:28 +0000

On a whim, my husband bought a pint of blueberries that I kept reminding him should be eaten. I mean, he bought them; I didn’t feel good about appropriating them! Finally, today, I knew it was time. I love your desserts for two and knew there would be a perfect solution to my problem and there was. I made a change in the recipe; I used milk (1% yet!) instead of cream in the biscuit dough to tame the calories somewhat. The topping may not have been quite as rich was delicious just the same. Thanks!

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By: SFA7

Sun, 10 Mar 2019 07:05:25 +0000

Oki doke. thanks for reply though ????

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By: Christina Lane

Thu, 07 Mar 2019 16:44:30 +0000

By: SFA7

Wed, 06 Mar 2019 17:47:14 +0000

I am eager to make this but I need to know alternate of Cornmeal and Almond flour for topping.

What else can I use for topping?

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By: Joan Perez

Wed, 29 Mar 2017 23:44:14 +0000

This was awesome. I love desserts where you can omit the sugar and just squirt about 1 T
of agave syrup. I figured this would be sweet enough and I also used almond flour. It was
super delicious.
Don’t omit the lemon, it really enhanced the flavors!
My compliments to the chef – Christina Lane. Thank you.

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By: Sandra

Sat, 25 Feb 2017 00:11:59 +0000

Made this today for a small post-lunch dessert, and it was delicious! I used leftover blueberries that were small and too sour to eat on their own, and used almond flour but just one Tb of AP flour in the crust. The almond flour gives a nice texture. I also used brown sugar in the crust, just to be different, as well as somewhat softened butter rather than cold-right-out-of-the-fridge, as it is easier to mix it into the flour. I didn’t have heavy whipping cream, but I did have half-and-half, and I baked the whole thing in a glass loaf pan/dish because that was what I had. Very yummy and perfect for even three people. :)

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By: Sheila Veilleux

Sun, 15 Mar 2015 20:12:06 +0000

This is one of my favorite desserts. Thank you for sharing .

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By: Lauren@LittleYellowKitchen

Sat, 25 Feb 2012 17:14:00 +0000

We made this last night with a few adaptions and a drizzle of heavy cream on top… it was fan.tas.tic!

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By: sarah

Sat, 19 Jun 2010 23:43:45 +0000

Oh yum! Cornmeal in a biscuit, yes please!

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