This is an unusual recipe because it has a cakey-cookie bottom crust that rises up around the blueberries as it bakes * the technique used to make it was popular decades ago, but isn't seen very often now. SUPER EASY **
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She always used a pastry cutter (and I still have it), but I found that it's easier to do with my food processor! I also adapted it to be sugar-free, since my husband is diabetic. *** btw: I called her Gram, but when I had my daughters, she became known as "Great" then **
Great’s Upside-Down BLUEBERRY COBBLER (sugar or sugar-free)
CRUST:
1 cup white sugar ~or~ 1 cup regular white Splenda (not baking blend)
1-1/2 cups flour……………………………………2 tsp. baking powder (2-1/2 tsp. w/Splenda)
1/4 tsp. salt………………………………………...1 cup milk
3 TB. unsalted butter, cut into cubes…………1/2 tsp. vanilla
FILLING:
2 pints of fresh blueberries………………………1/2 tsp. cinnamon
1 cup of sugar ~or~ 1 cup regular white Splenda
About 1 cup of very hot water (I heat it about 2 minutes in microwave)
2 TB. cold unsalted butter, cut into cubes
***
Preheat oven to 350. Spray a deep 10” square pan (or deep 10” tart pan) with buttery non-stick spray. (You can use a 9x13" pan, but it won't be as thick)
Great’s way: Whisk together the sugar, flour, baking powder and salt in a large bowl. Add butter and vanilla to dry ingredients ~ use a pastry cutter (or 2 forks) to combine until it’s a small crumbly texture.
MY WAY: Put the sugar, flour, baking powder and salt into your food processor, and pulse a couple of times. Add the butter cubes and vanilla; pulse gradually until it’s a small crumbly texture.
Whichever way you do it, now slowly add the milk, stirring or pulsing to combine well. Spread the batter into the bottom of the prepared pan and sprinkle the blueberries evenly over the top. Add blueberries to the top. Whisk the cinnamon and sugar together, and evenly sprinkle over the blueberries. Next, pour the very hot water over the whole cobbler, and sprinkle the butter cubes evenly on top.
Bake at 350 for 45-60 minutes, until golden brown around the edges and bubbly. The center shouldn't jiggle too much when you move the pan (TIP: I always put pies and cobblers on a rimmed baking sheet, in case it bubbles over)