As it was baking it looked SO much better and was rising nicely. Soooo, the second time I decreased the butter to 5 Tbls, upped my baking soda and salt, and put in less blueberries. I then read all the reviews and found that those who liked it used 1.5 tsp of flour and 1/2 tsp of salt if they didn't have self-rising flour and used less butter and added vanilla and cinnamon. Turned out very spongy, rubbery, and flat with WAY too many blueberries. Besides that I followed the recipe as written.
![cob quicky butter cob quicky butter](https://i.pinimg.com/originals/16/2c/92/162c922e5e8a10ced91b8465598fafe2.jpg)
Since I don't keep self-rising flour at home, I added 1 tsp baking soda and 1/4 tsp salt as recommended by a Google search. I got what I wanted though, slightly chewy caramely edges and to die for fruity cobbler. I can see where someone said the 1/2 cup butter made it goopy, which it did at the one hour mark, hence adding 10 minutes 3 times to total 90 minutes to get past goopy. Hers had showing on top 50/50 fruit and chewy dough, mine mostly fruit, so next time I will pour in batter, some fruit, and some batter on top. I definitely got the caramelization, but I had to bake it an hour and a half. She also said that no matter what kind of fruit you use, it will turn out great, so I used fruit I had on hand, blueberries, cherries, apricots, and mangoes.
COB QUICKY BUTTER FULL
I did read many reviews, which said to reduce the butter, but I love butter, and thought that might be key to the caramelization of the batter portion, so I went with the full stick.
![cob quicky butter cob quicky butter](http://howtoeat.ca/wp-content/uploads/2016/10/IMG_7611-1024x768.jpg)
Her edges were carmelized, and when asked about that, she said she sprinkled some sugar on top. This was the closest recipe I could find to that description. I was looking for a recipe to replicate one that won a 'picnic' throwdown, and she said it was her grandmother's recipe, with simple ingredients, flour, milk, sugar, baking powder, and blueberries.