A great old fashion blueberry cobbler from a classic recipe right out of 1972 (can you say Delorean). A wonderful sweet treat for company or family.
I looked around and found many beautiful recipes for a blueberry cobbler, but they were all over the place. There were “Texas” cobblers with the berries going on top and the more traditional berries on the bottom. There were two recipes on Very Best Blueberry Cobbler and Best Ever Blueberry Cobbler. How I resisted those names, I will never know.
But ultimately I wanted a classic recipe that your grandmother might have made. It called for our old favorite cookbook, 1972 edition of Betty Crocker’s Cookbook. Yep, it had just what I wanted, and it came out great.
A high 4 or low 5.
I used frozen berries that I thawed in water just before cooking. These berries are not as sweet is some blueberries, and my wife does not like them on cereal, so cooking with them where you can control the sweetness was call for. The original recipe used 1/2 cup of sugar with the berries, and I needed to add another 1/4 cup to get it right. Also, since they were frozen, the cooking of the berries seemed like a good idea. I kick up the sugar in the topping a bit and use butter instead of the 1972 shortening.
Preheat oven to 400 degrees.
In a medium saucepan combine 1/2 cup sugar, one tablespoon cornstarch, one teaspoon lemon juice and 4 cups blueberries. Other berries could be used or mixed in. Also, check the sweetness of your berries. They can vary a lot. Mine were very tart, and I needed an extra 1/4 cup sugar.
Stir continuously over medium high heat until the mixture boils and thickens then an additional minute.
Pore into a 2 to 2 1/2 quart casserole dish.
Make the topping by mix 1 cup AP flour, two tablespoons sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt. Mix well then “cut in” 3 tablespoons butter with a large fork. Mix until crumbly and then add 1/2 cup milk. Mix until combined but don’t over mix.
Put 6-8 large “dabs” of the dough on top of the berry mixture.
Bake until top is golden brown. About 25 minutes.
Allow to set for a few minutes to set and serve hot. I should be great with ice cream, but I didn’t have any.
June 23, 2016