One summer I found myself in charge of a small tribe of little boys—brothers, cousins, and neighbors. Seemed like a good idea to follow a woodland trail to pick high bush blueberries. Gave them each a basket, told them to pick only the blue ones, to keep chattering and to stay where they could hear me. In a few minutes the bush I was picking started shaking— “Cut it out”, I said to what had to be one of the boys. More shaking. Parting the branches, there was Baby Bear, standing upright, shaking branches and happily eating berries. “Boys! Drop your baskets—run back down the trail—right quick—right now!” Stunned silence—then 6 pairs of sneakers pounding down the trail. They were well trained. Mindful that Mama Bear had to be nearby, I hightailed it too. No berries, but what a tale the boys had to tell. By the time we got home, we had outrun an 8-foot-tall black bear with fierce red eyes, and claws like a velociraptor.
Blueberries are good food—lots of antioxidants, full of vitamin C, and almost always (safely!) available. Here’s a traditional berry cobbler—easy and delicious. This works for any berries or combination of cut fruit and berries.
- 2-4 cups of berries—depends on your fruit to cake ratio choice—photo used 2 cups
- 2-3 tblsp sugar
- 1 tsp cornstarch
- 1/3 cup orange juice
Mix all above and let stand while you mix batter:
- 1 stick butter, at room temperature
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- 2/3 cup flour
- ¼ tsp baking powder
Beat sugar and butter in stand mixer for 5 minutes—add egg and vanilla and mix well. Whisk flour and baking powder, add to wet ingredients and mix to combine. Butter 9” pie plate and add berries. Drop batter by spoonsful to almost cover berries. Sprinkle top with sparkling sugar. Bake at 375’ for 35-40 minutes, until top is browned and berries are bubbling.
The Kitchen Hive