A friend of mine brought this to our Friday potluck and it was Amazing!! Before you look at the ingredients, take a long look at the picture and convince yourself that you MUST make this. Otherwise the copious amount of butter might just freak you out!!
I really think you could do without so much crumble on the top, so if you wanted to you could just make less of it… I would also say the more blueberries, the better!
Blueberry Cobbler Cake
4 1/2 cups flour, divided
1 1/2 cups firmly packed brown sugar
1 tsp. salt, divided
3 sticks unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 tsp. baking powder
Two baskets (each 11 oz) fresh blueberries
Preheat your oven to 350 degrees. Grease a 9 x 13 baking dish. In a medium bowl, using your fingers, combine 3 cups flour,
the brown sugar, and 1/2 tsp. salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter.
Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the blueberries/cherries over the batter; sprinkle the remaining crumb mixture on top.
Bake until the cake is golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.