Summer is the time to savor the wonderful blueberry. We use it as much as we possibly can during the season.
This was the blueberry cobbler we served on the 4th of July this year. We added the raspberries after baking the cobbler to have a red – white & blue afternoon tea time dessert.
4 cups blueberries, rinsed and picked over for stems
½ cup sugar
1 large lemon, zest and juice
1 tablsp. cornstarch
1 ½ cups unbleached flour
2 teasp. baking powder
¼ teasp. salt
2 tablsp. sugar
6 tablsp. unsalted butter, cold and cubed
¾ cup milk
1 ½ teasp. vanilla extract
½ teasp. lemon extract
Butter a 9 – 10” oval ovenproof dish.
In a small bowl mix sugar and cornstarch. In a large bowl mix blueberries lemon zest and lemon juice. Sprinkle sugar/corn starch mixture over berries and mix gently. Pour into prepared baking dish mounting it higher towards the middle. Set aside.
Mix flour, baking powder, sugar, and salt in the mixing bowl of a food processor. Add cold cubed butter and pulse until the mixture resembles coarse oatmeal. In a large measuring cup stir together milk, vanilla and lemon extract and pour over flour mixture. Pulse until just blended. Do not over mix.
Drop topping by the spoon full on top of the blueberries. Cover a sheet pan with a piece of parchment paper. This will prevent the juices from making a mess in your oven should they overflow. Set cobbler on top of sheet pan and slide into hot oven.
Bake for 25 min. then turn heat down to 350°. Bake another 30 min. until the top is golden and the blueberries are very bubbly. Insert a wooden tooth pick into the topping to check if the it’s done. The toothpick should come out clean. (If the top is getting too brown too quickly cover with a piece of aluminum foil the size of the dish half way through the baking time.)
Bed and Breakfast Foodie