Since the beginning of July I’ve been aching to hit the farmer’s markets. Finally last Saturday I made it to one where I purchased green beans, red potatoes, tomatoes, peaches and a large container of blueberries. I wasn’t really sure what I was going to do with the blueberries until Michael suggested blueberry cobbler. I’ve never made a blueberry cobbler before but, when it comes to baking, am always ready to try something new.
I found this recipe on Allrecipes and as with most recipes, the reviews were mixed…some people loved it, some hated it and others thought it was ok. Some thought it was too sweet; others didn’t like the topping or didn’t think there was enough fruit or too much topping. Many, like me, had to bake the cobbler longer than the time listed in the recipe. Over all, I thought it was very good and easy and will make it again.
2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
*Note: I had to bake mine a little longer...the 25 minute time wasn't nearly long enough. I think I added about 10-15 minutes. The next time I make this, I'll also increase the amount of blueberries that I use......just didn't seem to be enough fruit.
Place blueberries in prepared 8 inch square baking dish.
Mix blueberries with vanilla and lemmon juice then sprinkle with sugar and flour. Stir in melted butter.
Set aside and prepare topping
The flour should look something like this.... You should be able to see very small pieces of butter in the flour.
Make a well in the center of the flour and stir in milk.