Monday, September 16, 2013

Blueberry Cobbler, Y'all

I'm goin' Southern, y'all.
The U.S. South is notorious for its decadent and buttery desserts: red velvet cake, pecan pie, Mississippi mud anything. It's so good, it's naughty.

So I decided to pay homage to the wonderful South with my take on the classic cobbler. You can make it with any fruit- fresh or frozen- but I chose to use blueberries. So whip out that apron, take that butter out, and flex your baking biceps. 'Cause we're makin' some blueberry cobbler, y'all.

(adapted from
Serves: 6

1 box fresh or frozen blueberries (I frozen fresh blueberries, then let them thaw in the refrigerator overnight)
1 teaspoon vanilla extract
juice of 1 small lemon
3/4 cup granulated sugar
1/2 teaspoon flour
1 tablespoon butter, melted
1-3/4 cups flour
4 teaspoons baking powder
3 tablespoons granulated sugar
pinch of salt
5 tablespoons butter, cold
1 cup milk
2 teaspoons turbinado sugar
pinch of ground cinnamon

1. Grease a baking dish with cooking spray, then place blueberries inside. Add vanilla and lemon juice, and mix together. Add in the 3/4 cup of sugar, 1/2 teaspoon of flour, and melted butter.

2. In a separate bowl, stir the 1-3/4 cups of flour, baking powder, and the 3 tablespoons of granulated sugar. Use your hands to rub in the cold butter into the flour, until the mixture forms a crumbly dough. 

3. Make a well in the center of the flour mixture (basically, make a hole in the center of the bowl) and add in the milk. Use a spatula to stir until moistened, the batter resembling that of pancake mix. Cover with plastic wrap, and allow for it to rest for 10 minutes to thicken.

4. Preheat the oven to 375ºF. Spoon the batter over the blueberries, allowing the blueberries to peek out. Mix together cinnamon and turbinado sugar, then sprinkle on top.

5. Bake for 30-35 minutes, or until a knife inserted into the dough comes out clean. Serve warm or cold.

Happy Baking! :)

No comments:

Post a Comment