I love summertime–not for the heat and humidity, but for the produce! And summer is when we have all sorts of blueberry treats. This recipe for Blueberry Cobbler is one I have used for several years. I saw it first on Mennonite Girls Can Cook, a favorite recipe blog of mine. Their blog inspired me to start Mormon Mavens, so I have a special affinity for that particular site.
5 cups fresh or frozen blueberries
2/3 cup sugar
3 Tbsp. cornstarch
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup buttermilk
1. Combine berries, 2/3 cup sugar, and cornstarch in a large microwave safe bowl. Gently turn the berries around in the bowl to cover evenly with the sugar and cornstarch. Microwave for 3 minutes, stirring at the halfway point. Gently stir, then pour the berry mixture into a greased 8″ pan.
2. In another bowl, combine the remaining dry ingredients. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. Drop batter by spoonfuls over the hot berry mixture.
3. Bake at 425 degrees for 20-25 minutes. Allow to cool for half an hour so that the blueberry juices can thicken a bit. Serve with whipped cream or ice cream.
I usually double this recipe and use a 9″x13″ pan.
Source: Mennonite Girls Can Cook