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
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.
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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