You know how I always say that I need to quit eating sweets and baking things because then I want to eat them? Well, it doesn’t seem to be working. I made blueberry cobbler three times this week, which also means that I ate cobbler three times this week too.
In my defense, I was trying to get the recipe just right. Happily, the third time was a charm, so now I can move on to eating something else like, I don’t know, maybe more salad.
The weather here has been sooo wonderful! Nice and warm and sunny. Oh, how I love it! It makes me feel like having a picnic…but taking food photos outdoors is the closest I’ve gotten. My daughter really likes picnics too, but she absolutely adores blueberries so there weren’t going to be any picnics with these desserts. No…she wanted to eat her share the moment they were done. When she saw me gathering up my photo supplies, she sternly said, “Only take ONE photo, Mommy!”
I’ve never really thought of myself as a blueberry-lover. Growing up I remember my uncle looking forward to wild blueberry picking season. I don’t know that I’ve ever noticed blueberries growing anywhere all nestled in amongst the flora and fauna. Perhaps I haven’t really been looking as well as I should have…I do know there are a few patches of rosy raspberries here and there up at the lake though.
In any case, I really love how this blueberry cobbler turned out. Here’s the recipe if you want to try it too.
Makes four individual servings.
- 2 1/2 cups blueberries
- 1 tbsp. butter, melted
- 1/4 tsp. vanilla
- 1/2 tsp. lemon juice
- 1/2 tsp. sugar for each ramekin
- 3/4 cup flour
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1/2 tsp. vanilla
- 1/4 cup milk
- 2 tbsp. butter, melted
First, prepare the fruit mixture. In a small container, melt butter and then stir in vanilla and lemon juice. Pour the mixture over the blueberries and stir gently. Divide blueberries among four ramekins. Top each portion with 1/2 tsp. of sugar.
For the topping, mix together flour, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the egg, vanilla, milk, and melted butter. Add the wet mixture to the dry. Divide dough into four portions and spoon on top of blueberries. Sprinkle dough with a little sugar, if you like. Place ramekins on a cookie sheet and bake at 350 degrees until the crust is golden, which is approximately 25 minutes. Serve slightly warm with whipped cream.
I hope you all have a wonderfully happy and sunny weekend!