So we made this a couple weeks ago after Blue berry picking. It is no longer blueberry season but can buy the frozen blueberries as well, actually we did use the frozen blueberry bag that was in my freezer instead of the blueberries I had frozen after our Blue berry picking field trip. You can read more about that on my Blueberries and Sunflower article over at Homeschooling in NYC.
Anyway this was our second blueberry recipe we did for the season. I am honestly not a major fan of blueberries. Matthew is though. When he was little he would sit at the counter and eat a pint of blueberries in a sitting. Anyway, back to what I was saying. I actually enjoyed this cobbler. It was just enough blueberry mixture to topping to be well balanced.
Lately, Matthew has been having his blueberry jam on toast every morning. No I didn’t make this jam. He is picky when it comes to jams and jellies and this one is his favorite. He loves all of the flavors from Stonewall Kitchen. We go early to stock up on jams while vacationing in Maine but unfortunately this year we won’t be going due to the pandemic happening, so I ordered a bunch and he’s halfway through already.
- 2 medium bowls
- measureing cups and spoons
- 2 quart baking dish
- 1 package frozen blueberries If your using fresh then it is 5 cups mixed
- 2 tbsp lemon juice
- 1/2 cup sugar
- 4 tbsp sugar
- 3 tbsp cornstarch
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 6 tbsp butter cilled and cut into 6 pieces
- 3/4 cup heavy cream
- ice cream or whip cream optional for toppings
- Preheat the oven to 350 F
- In a medium bowl, gently mix the berries with the lemon juice
- In a small bowl, mis the cornstarch and 1/2 cup sugar, Add that to the berry misture and mix gently
- in a 2 quart baking dish, pour the berry mixture evenly,
- In a medium bowl, mix the flour, 3 tablespoons of sugar, and baking power , mix with the butter until its coarse crumbs.
- Stir in the heavy cream into a softer dough. Spoon dough over the mixture then spread 1 tablespoon of sugar over the dough
- Bake for 50 minutes. Serve while warm