blueberry cobbler...tastes like summer.

yes, i’m messy.

Oh, blueberry cobbler. You taste just like summer, it makes me miss those long days and sweet tea on the porch. You’re the perfect combination of fluffy biscuit and fruity goodness.



I still remember the first time I had blueberry cobbler, it was like a little bit of heaven. Since then, I’ve always preferred cobbler to pie. Maybe it’s because I’m from the south, it seems to me that cobbler is a southern thing. I mean, it’s basically fruit topped with biscuits. I don’t know how you could get much more southern, maybe if you threw some collards on top. It kind of feels all-american too. Like you should be waving a flag and singing the star spangled banner.



I’m working on finding the perfect recipe, I like the this one a lot, but I think it could use some tweaking. I’ll try again soon, maybe with strawberries. I can’t wait for summer, all that fresh fruit, it’s going to be a cobbler explosion in my kitchen.



1/4 cup of sugar
2 tablespoons all purpose flour
3 cups blueberries (I used some fresh and some frozen)
2 tablespoons almond extract (I used vanilla, I couldn’t find my almond!)
1 tablespoon lemon juice

topping:

1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whipping cream
1 egg, beaten

Heat oven to 375.

Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add extract and lemon juice. Spoon mixture into 9 x 9 baking dish.

topping:

Mix flour, sugar, baking powder and salt together in a medium bowl.

Beat whipping cream and egg in small bowl. Add mixture to the flourmixture and stir until a soft, sticky dough forms.

Drop dough over the fruit along the edges of pan, leaving the center open.

Baking 35-40 minutes or until topping is golden brown and juices are bubbling.


I would really recommend you make some cobbler. Right now. It’ll remind you of summer, in the best way, without the mosquitos.



time to clean up.

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