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