I call this dish a blueberry cake, but the chefs at America’s Test Kitchen name it “Easy Blueberry Cobbler.” No matter what you dub it, it is delicious and very easy to prepare. Instead of the expected flour, salt, baking soda, milk, butter and some kind of sugar, the batter has been simplified by using fewer components — self-rising flour, sweetened condensed milk, milk and melted butter. Easy, indeed.
Serve it warm accompanied by ice cream. If you have leftovers, it’s also tempting at room temperature for a breakfast or midday treat.
Serves 8 to 10
Soft butter for greasing pan
One (14-ounce) can sweetened condensed milk
1¼ cups self-rising flour
1/2 cup whole milk
8 tablespoons (1 stick) butter, melted
2 cups blueberries
1/4 cup granulated sugar
Ice cream, for serving
Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 9- by 13-inch baking dish.
Whisk sweetened condensed milk, self-rising flour, milk and melted butter together in a bowl. When combined, pour batter into the prepared baking dish. Add blueberries in a single layer. Sprinkle sugar evenly over the surface.
Bake until golden brown and a toothpick inserted in center comes out clean, about 35 minutes. Serve it warm accompanied with ice cream.
— Adapted from America’s Test Kitchen
