Thursday, July 16, 2009

Blueberry Cobbler-ish


This is a recipe from Ruth. The great thing about that fact is that the recipe is so old that I don't know who Ruth is!! This isn't a super sweet treat. It's more of a cobbler though (served with vanilla bean ice cream) than a coffee cake - but I've been known to eat it for breakfast (I'm glad we're friends and keep secrets!).

Let's get started

2 cups blueberries (maybe a little more, maybe a little less if you pop 'em in your mouth like I do!), a splash of lemon juice, 1 1/2c. sugar, 3T butter, 1/2c. milk, 1t. baking powder, 1/2t. salt, 1c. flour, 1T cornstarch, 1c. boiling water (not shown). Flour and sugar are in their canisters in the back. Yes, cornstarch is in that strange container - more on WHERE I SHOP this week!

Spray or butter a 8"x8" dish. Toss in the clean berries and add a splash of lemon juice - you can use a real lemon if you have one!

Cream butter and 1/2c. sugar. This works best if you butter is SOFT. Then add milk.

Add baking powder, 1/4t. salt and flour. Blend well.

Dump over the blueberries. Yikes, look at that glare. See what happens when I only have 2 hands and use the timer on my camera. Seriously - this is difficult!

There, it's all dumped. I'll spread it around a little more evenly.

In bowl add 1c. sugar, cornstarch and salt. Sprinkle ontop of the batter.

Lookin' good!

Pour 1c. boiling water over the top of everything!

Bake 350 degrees for 1 hour (Mine usually bakes for 70 minutes - check it with a toothpick, looking for clean toothpick.)

Oohhhhh, look at it! Try to eat it in a day or two or you get some berry funk.

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