Summer Blueberry Cobbler

Although we still have 3 weeks left before the start of Fall; it always seems that once Labor Day has passed, and the children are back at school, the Summer Season seems to be over.  I can’t let Summer end without sharing my family’s favorite Summer dish – Southern Blueberry Cobbler!

A Summer Tradition in our family is my homemade “Southern Blueberry Cobbler”.  After many requests every year from my children, I finally prepare their favorite Summer dish.   I am lucky to have a Farm with fresh fruit and vegetables up the street, so I can get everything fresh!   Once made, I admit it doesn’t last long.  Of course, now I have to adjust a few of the ingredients, having Vegetarians and Vegans – I replaced the milk with Soy Milk, and the boys brought their own Soy Ice Cream.

A friend, Annette, who I met about 40 yrs. ago while she was visiting NY from Alabama, shared her family’s recipe “Southern Blueberry Cobbler” recipe with me, and now I am passing it along to you. 

SOUTHERN BLUEBERRY COBBLER

INGREDIENTS

 Prepare Blueberries

• 4 cups fresh blueberries, about 20 to 24 ounces
• 3/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon melted butter

 Topping

• 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 cup granulated sugar
• dash salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk
• 4 tablespoons melted butter

(to save time you can also use bisquick)

** As with any recipe, adjust the ingredients according to the size of the pan you are using, or just to your own tastes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Grease an 9 x 11” baking dish with the tbsp. of melted butter. If making less (using less blueberries) use a smaller baking dish and less butter.  Heat oven to 400° F.

Pick over and rinse blueberries.

Add the blueberries in to large bowl, then add ¾ c sugar, ½ tsp of cinnamon, mix ingredients.  Place Blueberries in the prepared greased baking dish, squeeze the juice of ½ fresh lemon over the Blueberries, then add small pieces of butter sparsely over the Blueberries.

Topping: In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and ½ teaspoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix. (To save time you can also use Biscuit).   With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn’t have to cover completely. Sprinkle the batter with a small amount of Cinnamon/Sugar.  Bake for 25 minutes, or until browned.

Cool briefly.  We usually prefer to serve this dish warm, with a scoop of Vanilla Ice Cream on top.

Enjoy!!

***little side note:  The Dishes and Tea set shown in the pictures are Ducal Crown Royal of England Transferware, which has been in our family since before I was born.  My grandmother when passing left me her full 12 piece set of these dishes.  Someone actually offered $600 just for the Tea Pot and Cream and Sugar (had to pass as these are special family heirlooms)!