Just pour the batter into the butter, then add the blueberries. |
Cobblers, laced with fruit, and crusty with risen dough, are
some of my favorite desserts. Among these, blueberry cobbler sits at the
top. Sweet and bursting with plump
berries…, my taste buds are doing back flips just thinking about it.
A little bit about blueberries. The blueberry bush is a native-American plant. Didn’t reach Europe until the
1930’s. But now it seems,
blueberries are noted for desserts and jams all over the globe. German grocery shelves are filled with
a selection of blueberry jams.
Also, the health industry lauds blueberries for their dietary
benefits. I’ll leave more of that
to you and Google.
Most U.S. commercially grown blueberries come from Maine,
but even when I lived in the southern U.S., there were pick-your-own blueberry
farms. Great fun and far less
expensive than buying them in a store.
Our family used to pick enough to freeze bags of them, which I found
out, doesn’t hurt the color, flavor, or round plumpness.
Let’s get to the recipe, which is soooooo simple, you’re
going to have to control your urge to do more. Read the whole recipe, including the notes, to ensure you
get the dessert that will have your loved ones, or even your family raving for
more.
One note of caution:
Make substitutions at your own risk. If you throw together a gluten-free, artificially sweetened,
non-butter cobbler, you’re on your own in a nasty and brutish culinary
wilderness. And, no one, not even
your now-disgusted friends, are going to save you.
Blueberry Cobbler
Preheat oven to 350ºF (180ºC)
1 stick butter (114 gm)
1 Cup flour
(128 gm)
1 Cup sugar (200 gm)
2 teaspoons baking powder (approx 11 gm)
1/2 teaspoon salt (3 gm)
1 Cup milk (.25 liters)
2 1/2 Cups fresh blueberries, or one 12 oz package of frozen
blueberries (see baking note below) mixed with 1/4 cup sugar
Melt the butter in a medium sized, deep-sided baking dish
that holds at least 6-8 Cups.
Mix the flour, sugar, baking powder, and salt
together in a bowl. Add the
milk to the dry ingredients and
mix well to make a mildly thick, but liquid batter.
Pour the batter into the baking dish containing the melted
butter. DO NOT STIR, just pour it in.
Pour in the sugared blueberries on top of the batter. DO NOT STIR.
Bake at 350ºF (180ºC) for 1 hour. Crust will rise to the top as the cobbler bakes.
Voilà!
Baking Notes:
1) If you are using frozen
blueberries, increase the baking time to 1 hour and 15 minutes. 2) This is a very sweet and juicy
dessert. If you want it less
sweet, do not mix sugar with the berries.
If you want it more cake-like, mix the batter using 3/4 cup of milk.
Besides the taste, why is this one of my favorite desserts
to serve to guests? You can put it
together in a flash (before you serve the main course) and go back to your
guests while it bakes. Using only
two mixing bowls and one stirring spoon (only for the batter!) it’s a very
quick cleanup. I often serve it
with vanilla ice cream, for a hot/cold combination that’s a wonderful dessert
choice year around.
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