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Blueberry Cobbler.

If it isn’t already blueberry season where you live, it will be soon. You’re going to want to make this cobbler.

Head out to the U-Pick Blueberry Farm or, be lazy like me and go to the store where blueberries are crazy cheap on sale right now.

Buy more boxes of blueberries than you know what to do with them. Buy more blueberries than will fit in your refrigerator.  Go blueberry crazy.

Blueberries are one of those “Super Foods” that we’re all supposed to be eating.

Ice Cream and Cobbler are “Super Duper Foods”.

This cobbler is easy and cooks up in a snap. Even you non-baking types are going to want to get in on this festival of blueberry goodness.

Here’s what you need:

Blueberries, Lemon, Minute (or instant) Tapioca, Sugar, Flour, Salt, Baking Powder, Shortening, and Milk.

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Preheat the oven to 400 degrees.

Rinse 4 pints of blueberries and lay them out on a few paper towels to dry. Look through the berries and remove any stems or weird looking, shrunken berries.

Gently blot the berries with a paper towel to remove most of the water and put them in a large pot.

Add 4 Tablespoons of Minute or Instant Tapioca to the berries.

The Tapioca acts as a thickener for the berries. It’s an old fruit pie trick.

Add 3/4 cup sugar to the pot….

and 1/4 teaspoon salt.

Squeeze a fresh lemon and strain out the seeds and big pieces of pulp.

Add 1 Tablespoon of lemon juice to the blueberry pot.

This is not a super sweet dessert. The lemon helps give the berries a little zing.

Stir the berries to mix all of the ingredients together and cook over medium heat, stirring frequently to dissolve the sugar and tapioca.

You’ll notice that this stays undissolved for quite a few minutes. Don’t be tempted to raise the heat. Give it an occasional stir and all of a sudden the temperature will be right and everything will melt away at once.

It takes about 10-15 minutes for the berries to become glossy and bubbly. Some of the tapioca may not dissolve but that’s okay. It will continue to dissolve as the cobbler bakes in the oven.

When the berries are thick and syrupy, remove them from the heat and pour into a large, high sided baking dish.

It is important that the sides of this dish be AT LEAST 2 inches tall. The blueberries will bubble up and expand while they bake so they need plenty of room or they will bubble up and expand all over your oven.

My pan is 9×13 with sides that are almost 3 inches high. If you are at all in question about your pan, place a baking sheet or piece of foil under your pan so you don’t hate me when blueberries drip all over your oven.

Do you have a drawer in your kitchen that might be hiding a pastry blender like this?

Mine is very old and came from my grandma so it makes everything taste better.

If you don’t have a pastry blender you can use 2 dinner knives, a fork, or even your fingers.

Measure 1 cup of flour by leveling off the top and pour it into a mixing bowl. Add 1 1/2 teaspoons of baking powder to the flour.

Add 2 Tablespoons of sugar and 1/2 teaspoon of salt.

Use a whisk or fork to thoroughly combine the dry ingredients.

Add 2 Tablespoons of shortening to the flour. This is where you need your pastry blender to “cut” the shortening into the flour. If you don’t have a pastry blender, use 2 dinner knives and cut through the flour in a criss cross motion.

If you’re new to the pastry blender, just use your wrist to twist it a quarter turn in the flour. Use this twisting motion over and over, stopping occasionally to scrape the shortening globs off the knives or pastry blender.

Since we’re only mixing 2 Tablespoons into a cup of flour, this goes pretty quickly. The goal is to break down the shortening into very small globs and incorporate them into the flour.

When you have the shortening in small bits, add 1/2 cup of milk to the flour and quickly mix it until the flour is incorporated.

Don’t over-mix the dough. It should be very sticky and gloppy.

Put little blobs of the sticky dough on top of the cooked blueberries. I’ve found that the easiest way to do this is with your fingers.

It doesn’t have to be perfect or even smooth. Try to get the cobbler batter in a rectangle shape (spaces are okay) in the middle of the baking dish leaving a border of blueberries around the sides.

Bake the cobbler at 400 degrees for 15-20 minutes until the berries are thick and bubbly and the topping is golden brown.

Serve it warm with vanilla ice cream.

Now that you have the basic cobbler recipe, you can experiment with different combinations of fruit. Peach and blueberry is one of my favorites. Mixed berries like blueberries, raspberries and blackberries are also good. Straight up peach cobbler would make me pretty happy too.

Here’s the recipe:

Blueberry Cobbler

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5 Responses to “Blueberry Cobbler”

  1. Liz says:

    Very very good! I’ll try to make it with peaches!
    Have fun this weekend!

  2. Thank you for the easy to follow recipe, I’ve never made cobbler before but it seems like a very good idea now!

  3. Sandra says:

    Claudia I just made this tonight – it hit the spot like no one’s business. Ooh and I paired it with…wait for it…Peach Cobbler Ice Cream! 🙂

  4. Peach Cobbler Ice Cream. Genius!

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