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| 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.
