Monday, August 1, 2011

Blueberry Cobbler


I'm so happy to be back! I've been stretching my "baking legs" these past few weeks by whipping up batches of recipes that I've been wanting to try for a while. This blueberry cobbler is a result of a mish-mash of recipes coming together... a raspberry pie filling recipe combined with a cherry cobbler recipe and with blueberries as the substitute. The result? A soft, cakey cobbler with a juicy blueberry bottom, and tasty cinnamon-sugar topping. This truly is comfort food at its best!

August is blueberry season in Ontario, so to say that they are bountiful and inexpensive is an understatement. Besides the beautiful colour, blueberries are quite sweet, so they don't require a lot of sugar to bring out or enhance their flavour. And there's nothing quite like a plump blueberry bursting in your mouth when you take a huge bite!

I made this recipe in 4 small cast iron ramekins, but it could easily be made in a 8x8" square pan. Just be sure to butter or spray the bottom and sides of the pans well for easy eating and clean-up.

The beauty of this cobbler recipe is that substituting the fruit with whatever you have on hand or is in season is easy, but be careful with the amount of sugar you use. I'm of the opinion that it is better to use less and have a dessert that is more tart than sweet, so I tend to use less if I can. Also, juicier fruits may require more cornstarch to thicken the mixture.

This is the perfect dessert for an informal BBQ or Sunday night dinner. But don't forget the vanilla ice cream!


Blueberry Cobbler

Cobbler Ingredients:
1 cup all-purpose flour
¼ cup granulated sugar
2 tsps. baking powder
½ tsp. salt
3 tbsps. cold butter, cut in small pieces
½ cup cold milk

Filling Ingredients:
4 cups blueberries
1 tbsp. lemon juice
1 tbsp. cornstarch
1/4 cup sugar
1/3 cup water

Topping Ingredients:
2 tsps. granulated sugar
1/2 tsp. cinnamon

Instructions:
1. Preheat oven to 425 F.
2. Spray or butter bottom and sides of 4 ramekins or an 8x8" casserole dish.
3. In a medium saucepan over medium heat, stir 3 cups of blueberries, cornstarch, lemon juice, water and sugar together until well combined and thickened, about 5 minutes.
4. Stir in 1 cup uncooked blueberries until combined, and distribute evenly into the bottom of the ramekins or casserole. 
5. While preparing the cobbler, place ramekins or casserole into the oven and cook for 5 - 8 minutes, or until mixture is bubbling.
6. In a large bowl, mix flour, sugar, baking powder and salt together.
7. Cut butter into the mixture until crumbly.
8. Add milk to the mixture at once and stir only until combined. The mixture should be very thick.
9. Remove the casserole from the oven, and drop spoonfuls of the mixture over the hot blueberries.
10. In a small bowl, combine the cinnamon and sugar for the topping, and sprinkle evenly over the cobbler topping.
11. If using the ramekins, bake uncovered for 15 minutes (20 – 25 minutes for the casserole dish), or until the topping has risen and browned.
12. Allow to cool for 20 - 30 minutes, and then serve warm.

2 comments:

the2scoops said...

Happy to have you back! This one looks particularly delicious. I'd love to try this with some thick cream or vanilla yogurt.

mrsrebeccalynn said...

I can't wait to try this di! It screams fall time for me & reminds me of mumsie. I think I'll make it Wednesday night for her birthday!