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).

Ingredients for this recipe plus the baking dish I use.

The streusel topping is made by mixing 4 tablespoons softened butter with the oatmeal, some Demera sugar, flour, cornmeal, a little salt and allspice. It will be crumbly.

Melt the butter right in the baking dish (and use the preheating oven for energy efficiency). Add in the sugar, the flour mixture and the vanilla.

The cobbler “mix” is also crumbly before adding the milk.

Add the milk and stir but do not over mix. There will be some lumps.

Blueberries go on top, looks like I missed a tiny piece of stem. Oh well, good for digestion!

At last the streusel topping goes…on top!

Out of the oven. Serve immediately. Cover leftovers with plastic wrap or foil and store in the refrigerator. You could also prepare this in individual portions by using small ramekins (should fill about (8) 1/2 cup size) and bake for 20-22 minutes.

Blueberry streusel cobbler

Streusel topping:

• 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.

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.