My children are wild, untamed animals this time of year, bouncing among the inflatable pool and the berry bushes and the cool air conditioning. I grew up among blueberries. Just six bushes, and they produced more blueberries than we could eat in a summer. I have so many fond memories of gobbling up blueberry cobbler around our swimming pool on hot summer nights, and I’m pretty sure I ate half this pan myself. Y’all. The “quarantine ten” is as real as the freshman fifteen… except that I sweat it all out planting and weeding and doing other farm chores. It’s the truth of life out here.
Here is the recipe we use for an amazing blueberry cobbler. Our bushes aren’t quite producing gobs of berries yet, so we went down the road to Cedar Grove Blueberry Farm in NC to pick a gallon. So worth it! Enjoy!
BLUEBERRY COBBLER BASE
Serves 8. Preheat oven to 350.
- 2 lbs blueberries
- 1/4 cup brown sugar
- 1 Tablespoon cinnamonn
- 2 Tablespoons corn starch
Combine all ingredients in a 9×13 inch pan and mix well. Because the blueberries will release juice as they bake, there’s no need to add liquid to this cobbler.
HONEY BISCUIT TOPPING
- 3 cups flour (I’ve used Einkorn, Almond, and a combination of the two. It all works in this recipe!)
- 3 Tablespoons raw honey
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons cold butter
- 3/4 cup milk or buttermilk
Combine flour, baking powder, and salt in a mixing bowl. Cut in the cold butter. A pastry blender works great for this! Gently stir in the honey and milk until a sticky dough forms.
Glob the biscuit dough on top of the cobbler base. Spread it with your fingers until the blueberries are mostly covered. It’s ok if some is showing through! Bake for 30 minutes until slightly golden on top and the berries are bubbling.
I serve mine with fresh whipped cream or vanilla ice cream. Amaaaaaaazing! Go pour yourself a glass of cold white wine and gather some berries. Turn your children free and whip up some blueberry cobbler.
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