Recipe

Not Quite Blueberry Cobbler Recipe

	Saiyge / All my dishes 3 months, 1 week ago An experimental blueberry cobbler that is more cakelike than biscuit-esque. This base recipe lends itself very well to other fruity mixtures. Your mileage may vary with the amount of sugar. Prep:50m Cook:40m Servings:8	Saiyge
	blueberries cake cobbler violet

Does this look good? Yeah! / Nope

Fans

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Ingredients

First: The Fruit:

2 dry pints of Fresh Blueberries

1/4 cup brown sugar

1/4 cup white sugar

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1 tsp lemon juice

4 tsp. cornstarch

Then: The Cake:

2 cups flour

1/2 cup sugar

1/2 cup brown sugar

2 tsp baking powder

1/2 tsp salt

1 stick cold butter- diced

1/2 cup hot water

And THEN:

2 Tbsp sugar

2 tsp cinnamon

Directions

I know, its a ton of butter and a ton of sugar. Hey now, I did NOT say this was waistline or diabetic friendly. Use substitutions for said butter/sugar at your own peril. If you do, let me know how it works. (I'm allergic to sweeteners so I give them a very wide berth.)

Preheat oven to 425 F. Find a large casserole dish and set aside.

In large bowl mix rinsed blueberries, brown sugar, white sugar, cinnamon, nutmeg, lemon juice and the cornstarch. Toss this until all the fruit is coated and then dump it in your casserole dish.

Bake fruit concoction for 10-15 minutes.

Then the cake: In the bowl you just emptied (do not rinse it out! That juice is gold!) Mix together: Flour, Sugar, Brown Sugar, baking powder, and salt until blended.

Using a : Pastry cutter, Two Forks, Grandma's potato masher, Clean fingers - Work the diced COLD, Cold, COLD butter into the flour mixture until it resembles corn meal.

Pour 1/2 cup of nearly boiling water in there and blend it together. The mealy grainy mess will come together into a rather lovely batter.

Spoon the cake batter over the fruit with a spoon... be careful~! That thing just came out of the oven!

Sprinkle the Cinnamon and sugar mixture over the cake batter and return the entire thing into the oven for about a half an hour.

Threaten children, spouses, significant others away from the kitchen with a wooden spoon and allow the cobbler to cool.

Serve warm or at room temp.

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Comments

22566 3 months, 1 week ago said:
Thank-you for this wonderful sounding recipe.

Savorying this exquisite dessert,would be ones reward after a day well done.

The intoxicating swirl of delicious,floating through the air as you step within the kitchen,pondering that first bite of decadent delight.

Blueberries...not just for the gods.

Wishing you a good afternoon.

Kind Regards

Joyce

saiyge 3 months, 1 week ago said:
Thank you Joyce! For the sentiment and the verbal picture as well.

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Alterations

saiyge 3 months, 1 week ago said:
A couple of notes here....
First:
This should probably be renamed to Blueberry upside down cake :)

Second:
Go easy with the last step, the cinnamon/sugar blend. Sprinkle... don't sand! This will form a crust on the top of the cake. Trust me, for blueberries you dont want it too thick. There -is- such a thing as TOO MUCH of a good thing. With this, less is more.

Also... I forgot to list Vanilla Extract. Use a touch in the cake, and a bit in the blueberries. I tend to just pour it in, I'm guessing I use about 1/2 tsp - 1 tsp or so.

I've just made this yesterday, and each time it comes out a little different... it really depends on the fruit and how sweet it is.