So, I found myself with an abundance of blueberries after finding them on sale at Kroger. I know, life is rough.
To remedy my little “problem,” I decided to make a cobbler!
This recipe uses 1 pint of blueberries and is good for about 5 small ramekins’ worth of blueberries, or one 9″ square baking dish. Or some other small-to-medium randomly-shaped baking dish. It doesn’t have to be perfect; it is a cobbler, afterall!
For approx 4-5 servings, you will need:
- 1 pint of blueberries
- 1/2 of a lemon (using the rind and juice)
- 3/4 tsp peeled, grated ginger
- 1/2c granulated sugar, divided
- 1/4 tsp salt, divided
- 3/4c all purpose flour, divided
- 1/4 tsp baking powder
- 2 tbsp chilled butter
- 3 oz chilled cream cheese (reduced fat is fine)
- 1/3c milk (use buttermilk if you have it)
- 2 tsp turbinado sugar (Brown sugar is fine if it’s all you have. The flavor is close enough, but it will not result in the same crunchy texture.)
Begin by preheating the oven to 375 degrees F. Also, coat your baking dish(es) with cooking spray.
Grate 1/2 tsp of rind from the lemon and set aside.
Peel and grate the ginger. Combine the blueberries, ginger, and lemon juice in a bowl.
Add 1/4c granulated sugar, 1/8 tsp salt, and 1 tbs flour; toss to combine.
Add the blueberries to your baking dishes, and set aside.
Combine the flour, remaining 1/4c granulated sugar, remaining 1/8 tsp salt, and 1/4 tsp baking powder in a food processor. Pulse until combined.
If you don’t have a food processor you could use a blender. If you don’t have a blender, you could put the ingredients in a medium mixing bowl and use a pastry cutter to combine.
If you don’t have a pastry cutter, you could use forks go buy one. They aren’t that expensive. 😛 Seriously though, I haven’t attempted the fork method but it’s supposed to work.
Add the butter, rind, and cheese to the food processor; pulse until combined. The mixture will resemble coarse meal. Add the milk and pulse until blended.
Use a few tbs more milk if you need to make the dough a little more workable.
Drop by spoonfuls and spread over the blueberry mixture.Once again, it doesn’t have to be perfect!
*NOTE* You should place your baking dishes on a cookie sheet before baking, in order to prevent spills in your oven!
Sprinkle turbinado sugar over the top and bake at 375 for 30 minutes (if using ramekins) or up to about 45 minutes (if using a larger baking dish). Just keep an eye on it. When the top is a nice golden brown, it’s ready.
*Second note, in case you didn’t see the first one* You should place your baking dishes on a cookie sheet before baking, in order to prevent spills in your oven!
Also, just for the record, it’s a sin to serve this without some vanilla ice cream. Just sayin’.
Mmmm. I have to go eat now…
Hope you enjoy! 😀