Make Me: Teeny Tiny Blueberry Cobbler Jars

This weekend I went to my very first potluck wedding.  The idea was to have each guest bring a dish- either appetizer, entree, main dish or dessert- to feed 6-8 people.  A risky move and I'm happy to report that it was wildly successful!

My own contribution was a recipe I had found on a while back and couldn't wait to make-  Mini blueberry cobblers in mason jars.  Adorable!  Megan from NotMartha has a wonderful tutorial on this project with great pictures, easy to follow directions and some very helpful tips.

Megan's recipe calls for 8oz. half pint jars.  I decided to use even smaller 4oz. mason jars for my own-

Teeny Tiny 
Blueberry Cobblers 
in Jars


The first thing you should always do when cooking with/in mason jars is to thoroughly wash and sanitize the jars with hot hot water and put them out to dry.  I used chopsticks under one side to make sure they dried completely.  I used 36, 4oz. jars vs. 24, 8oz. jars in the original recipe. 

 Next, gather ingredients, rinse blueberries and preheat oven to 375 degrees.

Ingredients for Blueberry Filling (I made 2 batches to fill all 36 jars)

  • 1/3 cup (3.5 ounces) sugar
  • 1 tablespoon cornstarch
  • pinch ground cinnamon
  • pink salt
  • 6 cups (30 ounces) fresh blueberries, or 36 ounces frozen blueberries
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon lemon juice
Ingredients for Cobbler Topping (I made 3 batches, as suggested by Megan)
  • 1 cup (5 ounces) all-purpose flour 
  • 2 tablespoons stone-ground cornmeal
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon (for sprinkling)
  • 2 teaspoons sugar (for sprinkling)

Changes and tips for changing recipe from 8oz. jars to 4 oz. jars below-

I filled my itty bitty jars to the bottom line on the jar with the blueberry filling.  

About to here:
I cooked by tiny jars for the same amount of time suggested by the recipe, 25-30 minutes for the blueberries and 15-20 minutes for the topping.  The smaller jar didn't appear to effect the cook time much at all. 

For the topping, I chose to crumble my topping to give it a little more texture.  

These were a HUGE hit at the wedding and I swelled with pride every time I overheard someone say, "oh my god, look how cute, tiny little cobblers!"  

A++, thanks for the idea Megan!!