In a medium bowl combine:
2/3 cup all purpose white flour
1/2 cup white/raw sugar
1½ t baking powder
Set aside and start preparing the pan so that the pan is ready as soon as wet and dry ingredients are mixed:
In a 9 inch diameter x 1 inch (or any pan of approximately equivalent area) melt
2 T butter (I sometimes use as little as 1 T, but it is best with 2 T)
Then mix into dry ingredients (Careful, don't forget the pan in the oven and burn butter while mixing ingredients!):
and stir until batter is smooth.
Take the pan out of the oven and tilt so butter evenly coats botton and sides of pan, then pour batter into pan. and sprinkle over the top
2 cups blueberries, cleaned and washed
(NOTE: I often use Wylers/Whole Foods frozen wild blueberries or berries I have frozen myself and sometimes increase quantity from 2 to 2 1/2 cups; for best results thaw and drain berries before use.)
Bake cobbler in 350 degree F oven (see notes in the introduction RE: alternate cooking method) for 40-45 minutes or until it is lightly browned.
February 2011: It turns out some of my oldest posts are the ones lacking photos, so when I made Blueberry Cobbler last night I took photos. As luck would have it, this is about the only time the cobbler has not finished with a uniform covering of blueberries. As luck would also have it, I had a series of photos to help me determined what went wrong --- unless it's that I didn't completely smooth the batter - I'm not sure what happened. See August 2013 photo below for a more typical cobbler.