Recipe: Mini Blueberry Cobblers

by Shellina Guthrie

20130811-085759.jpgI take a lot of pictures. Especially of my kids and food. I think my interest (obsession?) with capturing ever important aspect of my day-to-day started in the middle of a perfect storm.

First and foremost, I had a baby. A perfect little human came out of me, and I was in awe. I remember thinking, as we drove home from the hospital, how weird it was that the whole world was just going about their respective days while my whole world had changed. Didn’t they know that a miracle had just occurred? New life! Perfect beauty and divine creation in the flesh! Alas, everyone just kept doing their thing, and as I watched my new baby sleep, equally as oblivious to the world as it was to him, I knew I had to remember these moments. And so, like all new parents, I snapped photos. And snapped more photos. Eventually, my precious bundle of joy was rolling his eyes whenever the camera came out. Then he was screaming whenever he saw it. (SIGH.) I was undeterred.

A few years passed, and I found myself at home with two kids, needing a hobby. Like, bad. My kids were becoming experts at dodging the lens and I was feeling borderline abusive about it. I was cooking good food, though, (and, I’ll be honest- I’d just seen Julia & Julia and was totally inspired), so The Frugal Flambe was born- the lovechild of desperation and a good idea about spending money by eating at home- with a photography addiction playing the role of the crazy aunt. It’s been great- an outlet for multiple streams of interest- and flexible. Sure, I try to take fancy photos, but with Instagram I can catch and save all of the pieces of my life, even if the composition isn’t awesome.


Speaking of poor composition, enter my poorly captured (and yet great tasting) blueberry cobbler photos. Cooking this gem the first time around was completely unplanned and the result of watching a show on Hulu called “Real Food Real Kitchens“. It was a quick southern-style dessert, and a good resting place for the way-too-big carton of blueberries I’d bought at Sam’s. Not only was it delicious, but it also reheated in the microwave well- a good thing since the recipe made a huge amount- and we enjoyed it for a whole week.

Due to the unplanned nature of the first go-around, my photos were lackluster (at best) and Instagram was the perfect solution for my oh-man-I-didn’t-plan-on-making-this-let-alone-photographing-it predicament. (Check out that not-so-awesome-gram here) However, the next week, my husband was jonesin’ for more of the blueberry awesomeness, so I whipped up a half batch and baked them in ramekins, then took proper photos. Aren’t you thankful? I mean, really.

Mini Blueberry Cobblers


  • 1 to 1.5 cups of blueberries
  • 3/4 cups of sugar, divided
  • 1/2 stick of sweet butter (NOT margarine)
  • juice of 1/2 lemon
  • 1cups self rising flour, sifted
  • 1 cup milk


  1. Mix the fruit, half of the sugar, and the lemon juice in a bowl and set aside. Be sure to stir well!
  2. Melt the butter in four ramekins in the oven.
  3. Mix the flour and remaining sugar together and stir in the milk.
  4. Pour the batter over the melted butter in the ramekins and then pour the fruit mixture on top of the batter. DO NOT STIR after either step!
  5. Bake your cobblers at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.
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8 Responses to “Recipe: Mini Blueberry Cobblers”

  1. Ashley C. Says:

    Those look delicious!

  2. Shellina Guthrie Says:

    Thanks, Ashley! :)

  3. Mini Blueberry Cobblers | Recipe ArchiveRecipe Archive Says:

    […] View Recipe Ingredients & Preparation Instructions […]

  4. Real Food Real Kitchens Says:

    How awesome is this! Glad you were inspired by the show and made something great! We’d love to share on our site, let us know if it’d be ok and we will link back to you :O)

  5. Suzanne Says:

    Shellina, what size ramekins
    do you use for this recipe?

    Looks so delish and I can’t
    wait to try these. Thanks!

  6. Shellina Guthrie Says:

    Hi Suzanne! Sorry for the late reply. The ramekins I used are 8oz capacity. The perfect amount to be topped with a single scoop of vanilla ice cream. ;) let me know how they turn out. :)

  7. bessie Says:

    These sound great, but how many does the recipe make? I only want to make 4!

  8. Shellina Guthrie Says:

    Hey Bessie! This recipe fills 4 eight ounce ramekins perfectly. :)

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