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Wednesday, July 8, 2009

Blueberry Cobbler

I don't remember ever eating cobbler. Sure, I've had crisps and crumbles, but cobbler? Maybe it's because I grew up in Ohio and cobbler is typically a Southern treat...or maybe I've just been sheltered. Anyhow, I got a craving for a cobbler this week so I decided to go ahead and make it. I knew I would like it - who wouldn't like fruit, sugar and a biscuity topping with whipped cream on top? I did like this cobbler, but the almond extract was a little bit too much. I would definitely cut down on it, or just sub in vanilla extract instead.

Blueberry Cobbler
Source: Honey and Jam

1/4 cup of sugar
2 tablespoons all purpose flour
3 cups blueberries (I used frozen - yes, I KNOW it's berry season but they weren't on sale the day I bought them!)
2 tablespoons almond extract
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 flour mixture and stir until a soft, sticky dough forms.

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

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

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