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Ain’t No Cure For The Summertime Blues(berry Cobbler)


With acres to mow and our large garden getting started it seems we have a lot less time to spend in the kitchen this time of year. So to that end we’re always up for good quality food that doesn’t involve a drive thru (of course I say the same thing during football season). Nothing against fast food mind you, it has its time and place but where we live it’s a 45 min round trip to the nearest Burger Doodle anyway so any quality food we can fix in under an hour is as our First Honorary Kitchen Warrior Guy Fieri says ‘money’.

Enter that summertime favorite, Blueberry Cobbler.

Of course you can use a lot of different fruits in cobblers but blueberries have always been my favorite. Because fresh Blueberries are a bit pricey I’ve looked at adding them to our garden but as it turns out they’re a PITA to grow in our area because not only do they take 3 years to bear fruit (and 6 years to reach full production) they also require a highly acidic soil which isn’t found in here which means for us blueberries would add a lot of work to an already maxed out garden space. However if your soil is acidic enough blueberries are good addition to your home garden because they’re compact and will save you a fortune in the grocery store. Here’s a good link if you’re interested in learning how to grow blueberries in the home garden.

Now that we’ve learned something its time to eat.

Here’s a recipe for Blueberry Cobbler originally posted by Jen and modified to give it a bit more flavor and ‘crust’. Based on one users recommendation I added a little more sugar than is called for below but in hindsite for me it was a little too sweet so I’d recommend sticking with the recipe as shown, YMMV.

Obviously fresh blueberries will give you a more robust flavor but I’ve also used frozen whole blueberries with excellent results. You can of course easily substitute your fruit of choice.

Blueberry Cobbler

* 3 cups fresh blueberries

* 3 tablespoons white sugar

* 1/3 cup orange juice

* 1/2 tsp ground cinnamon

* 1 tbsp cornstarch

* dash nutmeg

* 1 cup all-purpose flour

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 3/4 cup butter, softened

* 3/4 cup white sugar

* 1 egg

* 3/4 teaspoon vanilla extract


1. Preheat oven to 375 degrees F (190 degrees C).

2. In an 8 inch square baking dish, mix blueberries, sugar, cinnamon, cornstarch, nutmeg and orange juice. Set aside.

3 In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.

4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

5. Bake in preheated oven for 20 to 30 minutes, until topping is golden brown and filling is bubbling.

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