I only have to walk about 50 feet out my back door to pick as many fresh blueberries as I can eat.  When we moved into our house, almost 15 years ago, we planted a few blueberry bushes.  I don’t always have a green thumb, but this time I did something right.  I try to pick the blueberries first thing in the morning, before it gets too hot because every year even more of the most delicious, fresh, organic blueberries.

The only real “maintenance” is trying to keep the birds from eating them too.  I guess they know a good thing when they see it.

I eat them by the handful and I freeze quite a few, but there’s usually enough leftover to make a fresh dessert or baked good of some kind.  This year I found a recipe for a blueberry cobbler.  It’s simple and, topped with ice cream, it is delicious.  (Probably because there’s a whole cup of sugar in the mix.). And if you’re not into blueberries, I see no reason why you couldn’t swap out the blueberries for raspberries or black berries.  

This would be a festive Fourth of July dessert!  Add in some raspberries and it’s a patriotic red, white and blue treat!

Fresh Blueberry Cobbler

INGREDIENTS

For the dough:
    • 1  1/2 cups all purpose flour
    • 3 tablespoons sugar
    • 1  1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons chilled butter, grated
    • 1/2 cup plus 1 tablespoon sour cream
    •  
For the blueberry mixture:
  • 3 tablespoons all purpose flour
  • 1 cup sugar
  • 6 cups blueberries
  • 2 tablespoons lemon juice
  • Vanilla ice cream or Whipped Cream for serving

INSTRUCTIONS

(For the dough)

Preheat oven to 375°F. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add grated butter; using your fingertips, mixing until only small lumps remain. Gently mix in sour cream and knead until a biscuit-like dough forms.

(For the blueberry mixture)

Combine the flour, sugar, berries and lemon juice in a large bowl. Toss to combine. Pour into a medium sized skillet. Tear the biscuit dough into pieces and scatter over berries.  Don’t cover the blueberries entirely. Transfer the cobbler into the oven and bake until juices are thick and bubbling and topping is cooked through and golden brown, about 45-50 minutes. Let cool for at least 1 hour. Scoop ice cream or whipped cream on top and serve.  

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from www.whatsgabycooking.com

 

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