Blueberry Cobbler

Yes, making blueberry cobbler out of season is a bit odd for me to recommend.  I try to utilize fresh ingredients where and when I can so blueberries in the fall is unusual.  Why this post is the exception to the rule is 1) I love blueberries and 2) I froze many quarts of blueberries in May while they were in season.  Yay for freezing for the fall and winter!  With that said, today I made a delicious blueberry cobbler for the doormen in my building.  Seriously, you think I can keep these delicious treats in my home for me?  I would look like Mama Cass if I ate every last morsel of the treats I bake.

This recipe came from the lovely set of encyclopedias I bought several years ago.  I have enjoyed exploring the recipes of yesteryear and this one is no different.  It’s very simple and a good recipe for first time bakers.

Ingredients:

Filling
2 c. blueberries (thawed if you are using frozen berries)
few grains salt
sugar
1 egg, well beaten
butter

Batter
1/4 c. butter
1/2 c. sugar
1 egg, well beaten
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Preheat oven to 425.  Add salt and sugar to taste to berries.  Add egg and spread in buttered baking dish.  Dot with butter. 

Cream butter.  Add sugar gradually and add egg.  In separate bowl, mix and sift flour, baking powder and salt.  Add alternately with milk to creamed mixture.  Cover berries with batter and bake for 30 minutes.  Serve warm. 

I dotted the blueberry mixture with close to a quarter cup of butter because that’s what I have learned from Paula Deen.  I also generously sprinkled the top with sugar before I put it in the oven.  Don’t forget whipped cream or vanilla ice cream.  Enjoy!

xo–me

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