We love all things blueberry!
Years ago, I used to take the kids (pretty sure there were only three, back then!) over to Mr. Donald and Ms. Johnnie Hopkins house to pick their blueberries. They were so good to have around, and I used to put up a dozen or so quart bags each summer. All the kids loved them, and I always wished I’d have picked more.
So, I started planting blueberry bushes. I planted them anywhere I could, in hopes to have enough of my own to use throughout the year. People said, “How do you keep the birds away?” Well, my method is to plant so many you can share with the birds!
It’s paid off! I have about a dozen mature blueberry bushes in three different areas, resulting in plenty for us; I’ve put up a few gallons already this summer. Friends have family have been picking them the last two weeks since we’ve been on vacation, and they tell me the bushes are not done yet! (And the birds seem happy enough.) Gotta find more stuff to make with blueberries, and I relocated a great one recently.
Before heading off to California and the Pacific Northwest, I made this awesome Blueberry Cobbler recipe saved a while back by my husband, who clips and saves about 75 percent of the recipes Ginna Parsons my former colleague at The Daily Journal publishes each week on her Food page column. He has a HUGE, messy, overstuffed binder of clipped and printed-from-the-internet recipes. Every time I see it, I have the urge to organize it, but I refrain, for the sake of marital harmony. He can usually pull out a promising recipe that proves to be one of our new favorites. And he often cooks it up himself, imaging his relationship with the great Food Editor Ginna Parsons! If only Ginna knew how often she is referred to in conversations around our table!
This cobbler came together beautifully, even if I had my doubts – I mean, a cobbler is supposed to be berries on bottom, crust on top, right? But just release your inhibitions and make this! It’s so good my Sunday guests all loved it, and I ate the rest for supper later that night!
I sprinkled turbinado sugar over the top of mine (I use Sugar in the Raw), which I keep on hand for my coffee. It is less refined and lends a richer taste to baked goods, and a little crunch, too.
Fresh Blueberry Cobbler
from Ginna Parsons’ column in the Daily Journal
1 1/4 cups all-purpose flour
1/2 cup, plus 1/3 cup sugar, divided
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
1/3 cup butter, melted
2 cups fresh blueberries
1 teaspoon vanilla extract
Vanilla ice cream
Combine flour, 1/2 cup sugar, salt and baking powder in a mixing bowl and stir to combine. Add milk and melted butter and stir to combine.
Spread batter in a greased 8-inch square baking pan (or equivalent). Sprinkle blueberries evenly over batter.
Sprinkle remaining 1/3 cup sugar over all and drizzle vanilla over top.
Bake at 350 degrees F. for 45-50 minutes until a toothpick inserted in center comes out clean. Serve warm with a scoop of vanilla ice cream on top! Serves 6-8.