Blueberry cobbler, revisited

So, on my other blog, I had my blueberry cobbler recipe.  Today, I thought to try something different.  Instead of milk, I used buttermilk.  This led to a heavier batter, and a denser texture.

I also made a batch the normal way, and put this into stand alone cupcake papers.  If you've never seen them, they are awesome, they are foil, and you don't need a muffin tin.  You can just put them all on a cookie sheet.

So, the recipe.  First you take 2 cups of sugar.  I use vanilla sugar, which is regular sugar, with the pods from some vanilla beans that I have previously used the caviar from.  You can also just toss in some beans, unused.

Then I add two cups of self rising flour.

After this is where I replaced the milk with buttermilk.  I think it was ok, but everyone else who tested it preferred it in its normal, non-buttermilk version.

After you add the milk, you stir it together.  Then add two sticks of butter, melted. 

Pour this mixture into a well greased casserole, or muffin tins.  Add two cups of blueberries for the casserole version, or 5 blueberries for each muffin.

Cook at 350 for 45 minutes or so, or until golden on top and set, that's for the casserole, or about 10 minutes for the muffins.  I know its done by the color.

Enjoy.