Hey there, it’s blueberry season across the USA ya’ll. Blueberries are my favorite fruit and I am always on the lookout for new delicious ways to make use of them, especially in the summer when they are fresh. Of course, they lend themselves best to desserts and baked goods and that’s how I first enjoyed them as a kid. Being Southern I also have a love for that most quintessential of southern desserts, the cobbler.
I enjoy a cobbler of the crispy, pie crust like variety as well as the more gooey, cakey type. My favorite recipe of the latter is probably well known to you if you’re a southern cook, as the “1-cup cobbler” recipe. Over the years I have taken this recipe, played with some of the ingredients and created a variation I find perfect for blueberries. This goes together in a snap.
It works well with blackberries too or a mixture of both. Top it with a big dollop of real whipped cream, good quality vanilla ice cream or for an authentic taste of the south, homemade vanilla custard (which I posted a few weeks ago).
Blueberry streusel cobbler
- 4 tbl. unsalted butter, softened
- ½ cup oatmeal
- 2 tbl. cornmeal
- 1/3 cup all-purpose four
- ½ cup Demera or light brown sugar, packed
- ½ tsp. salt
- 1 tsp. allspice
Mix all ingredients together. The topping will be crumbly. Set aside while you make the cobbler.
- 6 tbl. unsalted butter
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1/2 cup milk
- 1 ½ -2 cups fresh blueberries, washed and picked over
- 1 tsp. vanilla extract
- 1 recipe streusel topping
Preheat oven to 375 degrees. Mix the flour, salt and baking powder together. Melt butter in an ovenproof baking dish and stir in the sugar, flour mixture and vanilla extract. It will be crumbly. Stir in the milk until just mixed together – it will have lumps. Top evenly with the blueberries and then sprinkle streusel on top of that. Bake for approximately 40 minutes. Serve with ice cream, whipped cream or custard.