Wednesday, 15 August 2007


fresh blueberries...they're perfect by themselves

blueberry cobbler, straight out of the oven

Well, today's Wednesday which means there's a whole section on food in the Vancouver Sun. I have a whole package of blueberries from Costco and I thought I should try the Blueberry Cobbler recipe that they had. I personally prefer crisps and cakes, but what the heck.

The recipe is super easy and if you like cooked blueberries, go for it. After tasting it, I decided I prefer apple in my crisps, cobblers and pies. It was okay, considering the itty bitty amount of effort employed in making it. It was a bit on the tart side so I would personally omit the lemon juice if I made it next time.

I thought it a waste of fresh blueberries, but if you have a lot of blueberries and/or they are looking sad and not as fresh, maybe a cobbler is an adequate option for them.

blueberry cobbler

CAKEBRAIN'S RECIPE RATING (out of 5 stars) : ***


5 cups fresh blueberries
2 T fresh lemon juice
2/3 cup granulated sugar
3 T all-purpose flour
1/2 t ground cinnamon
2 T butter, at room temperature
1 cup all-purpose flour
2T granulated sugar
1 1/2 t baking powder
1/4 t salt
1/3 cup butter, at room temperature
3 T milk (2%M.F.)
1 large egg, lightly beaten

Filling: Put blueberries in large bowl. Sprinkle with lemon juice.
In small bowl, combine sugar, flour and cinnamon; sprinkle evenly over blueberries and stir to mix. Spread blueberry mixture evenly in ungreased 8 inch square baking dish. Dot with butter.

Topping: In medium bowl, combine flour, sugar, baking powder and salt. Using back of fork, cut in butter until mixture resembles fine crumbs.
In small bowl, whisk together milk and egg. Add to flour mixture; using fork, stir to mix. Drop dough by 9 equal spoonfuls onto blueberry mixture.
Bake at 375F for about 40 minutes or until topping is golden brown and juices are bubbling in the centre, covering loosely with foil for last 10 minutes of baking time.

Makes 9 servings.

267 cal, 3 g pro, 10 g fat, 43 g carb

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