Blueberry Cobbler

I have a bunch of blueberries I need to use. And I need a dessert for tonight's birthday dinner for my friend Beth.

This is what I'm making.... Picture of final product to come....

Ingredients:

2 1/2 cups fresh or frozen blueberries
1 T. vanilla extract
1/2 lemon, juiced, OR 1 1/2 T. lemon juice
1 C. white sugar
1/2 t. all-purpose flour
1 T. butter, melted
1 3/4 C. all-purpose flour
4 t. baking powder
6 T. white sugar
5 T. butter
1 C. milk
2 T. sugar
1 pinch ground cinnamon

Directions:

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving.

From AllRecipes.com: [Full recipe here]

Blueberry Breakfast Buckle

In addition to anecdotes about my nieces and nephews and glimpses of my vacation life, I've decided to add favorite new recipes to my blog. Starting with this one....

From "A Sweet Spoonful" blog via Ready Made magazine:

Blueberry Breakfast Buckle:



Adapted From: Rustic Fruit Desserts

Ingredients:

1 Tbsp. unsalted butter at room temperature, for pan
1 1/2 cups all purpose flour (7.5 oz)
1/2 cup oat flour (2 oz)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup unsalted butter (4 oz)
1 cup granulated sugar (7 oz)
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen
1/4 cup rolled oats (3/4 oz)
2 Tbsp. turbinado sugar (or brown sugar) for topping
3/4 cup Greek yogurt
1 Tbsp. agave or honey

Directions:

Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.

Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.

Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.

To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.

Makes: 8-12 servings