Recipe: Is it a blueberry cake or a cobbler? Either way, it’s delicious

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. For the batter, instead of flour, salt, baking soda, milk, butter, and some kind of sugar, it’s 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.

Easy Blueberry Cobbler-Cake

Yield: 8 to 10 servings

INGREDIENTS

Soft butter for greasing pan

One (14-ounce) can sweetened condensed milk

1 1/4 cups self-rising flour

1/2 cup whole milk

8 tablespoons (1 stick) butter, melted

2 cups blueberries

1/4 cup granulated sugar

For serving: ice cream

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Whisk sweetened condensed milk, 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.

2. Bake until golden brown and a toothpick inserted in center comes out clean, about 35 minutes. Serve it warm accompanied with ice cream.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.