Blueberry Cobbler

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Every year we pick a ton of blueberries and it feels so good to have that much fresh fruit in our house. Here in Michigan fruit is really seasonable. Yes, there is frozen fruit and we can still get it from grocery stores during the winter. The flavor just isn’t the same though. Being able to go to the fridge and grab some local fruit is such a blessing during the summer. The summer starts with strawberries and moves quickly to blueberries and cherries, both around the same time. We aren’t cherry people yet but we are big blueberry people. My mom, dad, husband, and I have a blueberry adventure every year. Then the recipes start flowing- lots of desserts! One of my favorite blueberry desserts is blueberry cobbler!

The Original Recipe

This recipe book is so darn unique and I actually really love it. It’s no longer in print so I don’t mind sharing recipes from it. I feel like I’m doing the world a disservice by not sharing it actually. This book has the ability to combine recipes together. For instance, this recipe is actually based off a rhubarb cobbler recipe mixed with a dropped biscuit recipe. I love the idea of using the “base” of the recipe and being able to combine them together to make several different things. It has so many different variations I’m sure I could cook with it for years and not be able to get through them all!

Blueberry Cobbler Recipe

Set out a 1 ½ quart casserole.

Rinse and drain:

2 cups blueberries

Put one half of the blueberries in the casserole. Sprinkle with one half of a mixture of 

½ cup sugar

1 tsp grated lemon peel

½ tsp cinnamon

Drizzle over blueberries one half of

1 Tbsp lemon juice

Dot with 

Butter or margarine

Add remaining blueberries to casserole and top with remaining sugar mixture, drizzle with remaining lemon juice and dot with butter or margarine. 

Bake at 350 for 20 min. 

Meanwhile, prepare dough for Tender-Rich drop biscuits. (BELOW)

Sift together into a bowl

2 cups sifted flour

2 tsp baking powder

1 tsp salt

Cut in with a pastry blender or two knives until mixture resembles coarse corn meal. 

⅓ cup lard

Make a well in the center of the dry ingredients. Pour in all at one time

1 cup buttermilk

Stir with a fork until dough follows fork. 

Remove blueberries from the oven; set temperature to oven at 450. Drop biscuit dough by spoonfuls over top of hot blueberries. Return casserole to oven. Bake 10 to 15 min longer, or until biscuits are lightly browned. 

Tips & Tricks

Wow, this one is a little hard to follow going back to it. The book is written in a different format which makes sense in the book but hard when you’re only pulling out a couple of recipes. This was delicious though, so still worth sharing. I do have another fruit cobbler recipe that you could utilize, but I really like to have options. 

First, I used way more than 2 cups of blueberries. I’m pretty sure that it was something more like  4 cups. I just started grabbing handfuls and putting them in until it looked like it was full enough. When I make a cobbler I want it to be more fruit and less of the cake portion. If you prefer a good cake to fruit ratio I would stick with the recommended amount. The other thing that I will say is that if you add extra blueberries you may need to cover the baking dish in the oven. Mine started to bubble a lot and I was worried that it would splatter (all over my brand new oven). I think that the cake portion could have been done a little bit more on mine. 

Second, I used a food processor for the dough. I’m not great at that whole cutting in the lard or butter for biscuits. This is a hack that I learned a long time ago and I am never, ever going back. I made the entire dough in the processor and it turned out great. 

Also, no lemon peel in my blueberry cobbler. I don’t keep lemons readily on hand and there was no way I was going to the store specifically for a lemon.

In Summary: Blueberry Cobbler

I live by the “if it fits your macros” lifestyle. That means that as long as I hit my caloric goal and my protein goal for the day I’m happy. This recipe is a little bit higher on the calorie end but I try to plan the rest of my day around my dessert. If you want your lifestyle to be manageable my best advice is to not give up the things that you love. If you are trying to make sustainable lifestyle changes then it’s important that you keep the things in your life that mean something to you. For me, that means I want to be able to have dessert. Minimally, I need to have some dark chocolate after dinner. All this to say, you can eat dessert and still lose weight so don’t write this recipe off just because of your weight loss goals. This blueberry cobbler was the perfect amount of sweet and gooey. Blueberries are quite possibly one of my very favorite fruits and one of the reasons I love it so much is because you can taste the blueberries. There are so many recipes out there that overpower the blueberries and that’s not my goal. I want to taste the sweetness in the berries, not sugar.
What is your favorite blueberry dessert? Has anyone made blueberry ice cream yet? I’m thinking I’m going to have to try that one next year!

Blueberry Cobbler

A wonderful summer dessert.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

• 2 cups blueberries
• 1/2 cup sugar
• 1 tsp grated lemon peel
• 1/2 tsp cinnamon
• 1 Tbsp lemon juice
• Butter or margarine about 1/4 cup
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup lard
• 1 cup buttermilk

Instructions

 

• Rinse & drain blueberries.
• Put one half of blueberries in casserole dish.
• Mix sugar, lemon peel, and cinnamon.
• Add half of the sugar mixture to the blueberries and mix again.
• Drizzle 1/2 Tbsp lemon juice over blueberries.
• Dot blueberries with butter or margarine.
• Add remaining blueberries to the casserole dish.
• Top with the remaining sugar mixture and lemon juice.
• Dot with butter or margarine.
• Bake at 350 for 20 minutes.
• While that is baking make the biscuit crust.
• Sift together flour, baking powder, and salt.
• Cut in the lard with a pastry blender or two knives until mixture resembles coarse corn meal.
• Make a well in the center of the dry ingredients and pour in 1 cup of buttermilk.
• Stir with a fork until the dough follows the fork.
• Drop by spoonfuls on top of the blueberry mixture once it is done baking.
• Bake at 450 for an additional 10 to 15 minutes or until biscuits are lightly browned.

Keyword blueberry, Cobbler