Saturday, June 30, 2012

Yummy Blueberry Cobbler

This recipe arrived by email from All Recipes. I don't think I would have really noticed it, but it was introduced by the comment, "Please God. . .let this be on the banquet tables of heaven". That got my attention.

When I read the recipe, I thought, "how weird".  It started with lining a lightly greased baking dish with blueberries and squeezing lemon juice over them. Then there was a batter, then a topping, and THEN pouring boiling water over the entire thing. (That was the part I thought sounded so weird.)

The recipe calls for using a 11x7 inch baking dish, which I don't own, so I used 8x8 which worked just fine but did bubble over slightly. I should have put a foil lined baking sheet on the oven rack below.

The recipe states the batter will be thin but mine was quite thick. In fact, Pritchard Parker saw me spreading it over the blueberries and asked the question, "Is that dough or batter?"

I made the recipe, exactly as written, according to my understanding and measurements, with only one exception. I omitted the cinnamon. While I love cinnamon, I prefer it for fall and winter cooking or for savory dishes.  I don't really care for it with fresh summer fruits.

This Blueberry Cobbler really is "yummy" with vanilla ice cream.

Yummy Blueberry Cobbler

  • 3 cups fresh blueberries
  • 1/2 lemon
  • 1 1/8 cups white sugar
  • 4 1/2 tablespoons butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup whole milk
  • 1 1/2 cups white sugar
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 pinch ground cinnamon
  • 3/4 cup boiling water


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
  2. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
  3. In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
  4. Bake for 45 minutes in the preheated oven, or until golden brown.

Sunday, June 10, 2012

Fresh Blueberry Pie with Lattice Crust

On Memorial Day, Alice wandered into the kitchen and asked what she could do to help. When I asked if she wanted to make the blueberry pie, she jumped at the chance.

The crust was already chilling in the fridge and the blueberries were washed. When she asked how I wanted her to make it, I said I was planning to make a lattice crust, but she could do it any way she wished.

With only the slightest coaching, she did a great job. The pie turned out beautiful and delicious. She brushed the finished top with an egg wash and sprinkled it with turbinado sugar before baking. The sugary crunch on the finished pie was a nice textural contrast to the buttery, flaky crust and the tender, juicy blueberries.

Fresh Blueberry Pie
6 cups fresh blueberries
3/4 cup sugar
1/2 cup flour
1 Tbsp. fresh lemon juice
1 Tbsp. butter

Place bottom crust into 9-inch pie plate letting the crust hang over the edges. Mix together the blueberries, sugar and flour. Pour into the crust. Sprinkle the blueberries with lemon juice and dot with butter. Top with lattice crust. Seal and crimp edges of pie.

Bake in a preheated 425 degree oven for 35-45 minutes until the crust is golden brown and the juices are bubbly.