I interrupt “30 Days & 30 Bites” to bring you … blueberries, and MORE baking! I’m the “mom”! Today we went blueberry picking for the second time this season at our favorite blueberry farm: A & N Blueberry Farm.
Right now I’ve got about 8 pounds of blueberries drying on my kitchen island. Yep, that’s right, I break the rules and wash my blueberries before freezing any that won’t be used in the next few days. I first went blueberry picking about 30 years ago. I brought home so many that we had to go out and buy a freezer (they are not nearly as expensive per pound if you have thought out your storage options in advance!). That first time I followed “the rule” and bagged them up unwashed and put them in the freezer to be enjoyed during the cold winter months (well, we were living in Florida then too, so at least they were cooler winter months). I was distressed to discover that it was not always convenient to have to wash them before using in a recipe. The following year we picked right after a rainstorm and the berries were all wet anyway. My solution: I wash the berries as soon as I get home and then dry them on a double layer of beach towels (we’re back in Florida so there are plenty of those around!) under a ceiling fan. When the berries are completely dry I bag them up, 1 cup to each small freezer bag, with four 1-cup bags in a large freezer bag … makes it easy to pull out the right amount for muffins, pancakes or a pie…or a cobbler!
So, what are we going to do with 15 pounds (7 pounds picked during the first trip of the season) of blueberries?? Bake! My new favorite cobbler recipe, adapted from a Rachel Ray recipe.
- 4 cups of blueberries, fresh or frozen
- 1/3 cup, plus 4 tablespoons granulated sugar
- 1 ½ cups, plus 2 tablespoons all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks cold unsalted butter, cut into small pieces
- 2/3 cup milk (I used 2%)
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon (optional – my favorite blueberry pie recipe has cinnamon in it, so I decided to add to this recipe … perfect!)
- Preheat the oven to 375°. Lightly grease an 8-by-8-by-2-inch square baking dish
- Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour
- Spoon into the baking dish.In a large bowl, whisk together the remaining flour and 3 tablespoons of sugar with the baking powder, ½ teaspoon of the cinnamon and the salt
- Cut the butter into the flour mixture until it resembles coarse meal.
- Add the milk and vanilla and stir to form a wet, sticky dough
- Drop rounded teaspoons of the dough over the top of the blueberry mixture to cover
- Sprinkle the remaining 1 tablespoon of sugar and ½ teaspoon of cinnamon on top of the cobbler and place on the middle rack of the preheated oven
- Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. In my "hot" oven, this only took about 35 minutes.
- Let the cobbler cool for at least 20 minutes. Serve warm (with ice cream!) or at room temperature.