BLUEBERRY COBBLER
This may be the simplest, great tasting cobbler recipe I’ve come across. Berries just sit with sugar and lemon for a bit, soft textured biscuit comes out with crunchy crust—add a scoop of ice cream and there’s a perfect summer dessert. Berry patches abound in some areas, and farm markets are full—but frozen berries are great, if that’s what’s on hand. A traditional Southern baking technique—delicious.
- 1 pint fresh blueberries for a very berry dessert, or 1 ½ cups fresh or frozen
- ¼ cup sugar
- Fresh lemon juice from ½ large lemon
- 1 stick butter
- 1 cup flour
- 3/4 cup sugar
- 1 ½ tsp baking powder
- A good shake of salt
- ¼ cup milk
Wash berries if fresh. Place in bowl with lemon juice and ¼ cup sugar—mash a little and let stand while you make batter. Melt butter in a 9” or 10” pie plate in a 350 oven. In bowl, whisk flour, ¾ cup sugar, baking powder and salt. Add milk until just incorporated. Remove pie plate from oven and spread batter over melted butter. Spread berries and juice over batter. Place back in heated oven and bake for about 30 minutes—or until toothpick in cobbler crust comes out clean.
The Kitchen Hive
