Recently,I used up the last bag of the local blueberries that we froze.For the last of these delicious berries, I chose to make something I've never made before. What would be better? Then making blueberry cobbler.
I had lots of fun making this simple dessert and I was surprised how good it really was.Now I only wish I had some whip cream or vanilla ice cream at the time.The cobbler was especially good because the topping and filling harmonize with each other.
The topping was golden, puffed and crunchy on the outside while being soft and cake like in the center. It was mildly sweet with its rich moist texture.A couple ingredients were changed for this breading, in the fat content.Instead of butter and shortening I use lard to replace both.Even with this change I saw no distinct difference.The topping was basically a sponge for any liquid that came from the blueberries while the cornstarch helped create thickness in the filling.The topping definitely took over for texture while the filling was all about the flavor.
The topping was golden, puffed and crunchy on the outside while being soft and cake like in the center. It was mildly sweet with its rich moist texture.A couple ingredients were changed for this breading, in the fat content.Instead of butter and shortening I use lard to replace both.Even with this change I saw no distinct difference.The topping was basically a sponge for any liquid that came from the blueberries while the cornstarch helped create thickness in the filling.The topping definitely took over for texture while the filling was all about the flavor.
The filling was really good and turned out really well, even with some ingredients eliminated for flavor. It wasn't overly sweet or sour.It had a good balance. The berries were plump and juicy while the sauce was thick.It had a really great deep purple color that made it really hard to wait and eat while cooling.
Also, during this week, I received a giveaway win of a homemade purple lavender crochet beanie with a black flower pin from MyHobbyShop.It's my favorite hat and it arrived just in time for when it really gets cold.But I'm glad that I can basically wear it all year round.Well maybe not summer time.Anyways, I'll be sure to get a picture of me wearing it sometime and post soon.
8
cups fresh or frozen blueberries (2 L)
1
cup
sugar (250 ml)
2
tablespoons
cornstarch (30 ml)
1/2
teaspoon
ground cinnamon (2.5 ml)
3
cups
all-purpose flour (750 ml)
3/4
teaspoon
salt (4 ml)
1
tablespoon
baking powder (15 ml)
3/4
teaspoon
baking soda (4 ml)
5
tablespoons
unsalted butter, cut into small cubes and chilled (75 ml)
3
tablespoons
vegetable shortening, chilled (45 ml)
1 1/2
cups
buttermilk (375 ml)
(Buttermilk Replacement: 1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5- 10 minutes.)
- Preheat oven to 350°F.
- If using frozen blueberries,let thaw for 1-2 hours in large bowl at room temp.
- When blueberries are ready, add 3/4 cup granulated sugar, cornstarch and cinnamon.Toss with a spoon until ingredients are fully combined.
- Pour berries into a large deep ceramic casserole dish 9 x 13 inches/23 x 33 cm or a metal bar pan, 9x13inches.
- Bake the blueberries in preheated oven for 20 minutes, place cookie sheet under it to prevent spillage.
- Prepare cobbler topping.In a large bowl, mix flour,salt, baking powder, baking soda and 2 tbsp of sugar. Cut in the cold butter and shortening until it forms crumbs.
- Add the buttermilk and mix just until combined. Making Buttermilk:1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5-10 minutes.
- When blueberries are finished,remove from oven and top with cobbler dough. Covering surface with 4 inch/10 cm portions of the dough.
- Sprinkle the top with the remaining 2 tbsp of sugar and place in oven.
- Bake the cobbler for 30 minutes until dough is golden brown and puffed.Remove from oven and slightly cool before serving.
