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During my radio show on Sunday, the subject of cobbler came up. Don’t ask me how I got there - it was a long, strange trip with Turnbaby that went from smoking in restaurants to getting your cootch waxed. Somewhere in there, the topic of cobbler came up, and I said I’d be making a post about my favorite kind of cobbler, blueberry, this week.
A few weeks ago, when I made up my last batch for the summer, with the last of our blueberries we picked in May, I decided to take these pictures and share my easy (and fabulous) recipe for blueberry cobbler with all of you.
First things first, you need blueberries, and plenty of ‘em. I used about 1 1/2 pounds. You can pour your blueberries into the dish you plan to use to make sure you’ve got enough. Don’t buy frozen, because this is so much better with fresh blueberries. Preferably some that you picked yourself, but it’s ok if you buy them from the grocery store too. Wash the blueberries and try to get the stems off, and dump them into a big pot. (I don’t sweat the stems too much. They’re fiber!) Add about 2/3 of a cp of sugar right on top. Turn the heat on to medium and let the berries start cooking.
This recipe will come out that much better if you have a beautiful assistant to assist you. Gracie mixed up the Bisquick mix while I kept an eye on the blueberries. You’ll need:
- 2 cups of Bisquick mix
- 1/2 cup milk
- 2 tablespoons of sugar
- 1 tablespoon of butter or margarine, softened
Mix it all up in a bowl!
Not much going on with the berries yet. I did mix all the sugar in while I was waiting.
The cobbler dough is all ready!
My berries are starting to cook and bubble now. It’s a good idea to add a little cornstarch at this point to thicken up the blueberry juice. I can’t tell you exactly how much to add - you just need to figure it out for yourself, depending on the amount of berries and juice you end up with in your pot. It’s kind of like making gravy.
After the berries have simmered for about 10 minutes on medium heat, it’s time to put them in the oven! I use a 13 by 9 pan for this part.
Now it’s time to add the dough on top - just plop big heaping spoonfuls on top of the fruit. Don’t make it too thick, or you’ll end up with uncooked dough. Spread the love around! You can even sprinkle a little sugar on top before you put it into your (preheated) oven.
Cook your cobbler at 375 for about 18 to 20 minutes, depending on your oven. Your goal is to have what you’ve made resemble this:
Blueberry cobbler is best served HOT out of the oven with a couple of scoops of good vanilla ice cream on top. You probably won’t have leftovers!
This entry was posted on Wednesday, September 5th, 2007 at 11:00 am and is filed under Good Eats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
That looks good and I don’t even like blueberries! I may have to make that for Paul one day soon. Thx for showing us how quick and easy it is with pictures.
Colleen, my grandson Noah, loves blueberries and he will be staying overnight this weekend. Well make the cobbler. Your assistant by the way is beautiful. Noah, is featured on a post with his brother today. He has the binky in his mouth. The photo was taken almost two years ago…. However, you’ll see how blessed I am with these wonderful grandchildren. My daughter posted as well. The post is sad but true….anyway..the cobbler is a good idea..thanks
Dorothy from grammology
I must get my oven fixed. LOL That cobbler looks way too good NOT to make.
You bake? I’m stunned!
I’m not a fan of blueberries but my youngest son loves them, he’d eat the whole cobbler all by himself. And that is a really pretty looking dessert!
Looks Yummy! I can’t wait till blueberry season again!
colleen..have been looking everywhere for blueberry cobbler and yours sounds perfect…you don’t say how much berries to use or how much cornstarch to add?? can’t wait to get bakin