Sunday, February 27, 2011

Good Food: Blueberry Cobbler

Last summer I collected a large stash of blueberries.  I proceeded to wash, and then freeze large bags of these little lovelies to make use of them at some later date.  That later date is now.  I'm not exactly sure why we seem to save blueberry recipes for the warmer months.  I can tell you from personal experience that they are just as satisfying regardless of the time of year.  Yes, blueberries can be quite the winter comfort food.

This is a simple recipe to throw together.  Assuming you have some frozen berries around, you likely have everything you need among your pantry staples.  If you didn't store up your fruits for the winter, head on down to your local mega mart and grab a bag of frozen berries there.  Frozen fruit is tyically picked at the peak of ripeness and flash frozen to lock in the flavor and nutients.  Honestly, they're just about as good as fresh.  If you do happen to have some fresh blueberries, this recipe will work just as well with them too.  In fact, I've mixed both fresh and frozen with success.

While I might be inclined to serve cobbler with a dollop of fine vanilla ice cream, I would recommend for this cooler time of year to serve it warm, straight from the oven with some fresh whipped cream.  Sweet and satisfying to be certain.  It's also  

1/4 cup of sugar
2 tablespoons all purpose flour
3 cups blueberries (I used some fresh and some frozen)
2 tablespoons almond extract (I prefer vanilla or a tsp each of vanilla and )
1 tablespoon lemon juice

1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whipping cream
1 egg, beaten

Heat oven to 375.

Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add extract and lemon juice. Spoon mixture into 9 x 9 baking dish.


Mix flour, sugar, baking powder and salt together in a medium bowl.

Beat whipping cream and egg in small bowl. Add mixture to the flour mixture and stir until a soft, sticky dough forms.

Drop dough over the fruit along the edges of pan, leaving the center open.

Bake 35-40 minutes or until topping is golden brown and juices are bubbling.


Blueberry Cobbler
From the Honey and Jam Blog

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