99% of the time, if I’m making cobbler, it’s just about the fruit and the batter. But not today, friends! Today, there’s a fun addition added to the mix and it adds a silky creaminess that’s a fine addition to any fresh fruit and sweet cake crumb. In this case, that fruit is blueberries, and fresh or frozen work fine so you can enjoy this cobbler any time of year. And trust me, you’ll sure want to. Over and over and over again.
The secret ingredient is in the title so it probably didn’t take you a whole lot of guessing, but — it’s cream cheese! Where normally you create a cobbler batter, pour it in the baking dish, and top it with fruit, in this case you’re simply adding some pats of cream cheese when you sprinkle on the berries.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup milk
1 cup all-purpose flour
1/2 cup granulated sugar, plus 1 tablespoon, divided
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon juice
1 pint fresh blueberries
4 oz cream cheese, cubed
Preparation
Preheat oven to 350°F.
Pour butter into an 8×8-inch or 9×9-inch baking dish. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Add milk, vanilla, and lemon juice and stir to combine. Pour batter on top of melted butter in baking pan.
Toss blueberries with remaining 1 tablespoon sugar and scatter half of them over batter. Dot with pieces of cream cheese, then top with remaining blueberries.
Bake until a toothpick inserted into the center comes out clean 40-50 minutes.
Let cool 20 minutes before serving. Enjoy!