Friday, April 17, 2009

The Missing Blueberry Cobbler on the Easter Sunday Dinner Table

On Easter Sunday, the dessert was chopped off from the Easter dinner menu because of my upset stomach (Guacamole is pleasing to my mouth, but doing nothing good to my stomach). We have planned on Blueberry cobbler for the dessert. For that, Hubby especially bought a bag of high quality frozen wild blueberries. Thus the whole week, I was thinking about those potential delicious berries. Unfortunately, I hardly have time to prepare for dinner, not to mention making dessert during the week. However, my desire to have the blueberry cobbler is getting stronger and stronger with the week passing by. Yesterday I happened to see a blueberry upside down cake posted on OregonRain's blog. It looked very inviting. TGIF, I can afford to have late dinner, Audrey can sleep in tomorrow if she goes to bed a bit late tonight. All these thoughts set me into making the blueberry cobbler tonight.

While Hubby was grilling fish, I made this cobbler. While we were eating our dinner, the cobbler was being baking in the oven. It worked out perfectly. After dinner, I even drove to get the famous frozen custard from Abbott. What a yummy and beautiful dessert. It is worthy all the anticipation since last Sunday.

Blueberry Cobbler Recipe
(based on, which seems rather heavy on butter)

3 cups frozen wild blueberries
3 tbsp brown sugar
2 tbsp lemon or orange juice (optional)
2/3 cup all-purpose flour
1/4 tsp baking powder
1 pinch salt
3 tbsp butter, softened
1/2 cup white sugar
1 egg
1/2 tsp vanilla extract

1. Preheat oven to 375F.
2. In a 8X8 baking dish, spread blueberries, sprinkle lemon/orange juice (if use), then sprinkle brown sugar on the top, set aside.

3, In a measuring cup, mix flour, baking powder and salt. Set aside.
4. In the Kitchen Aid Artisan mixing bowl, cream butter and white sugar. Beat in egg and vanilla extract. Gradually add the flour mixture and mix till just combined.
5. Drop batter using a tablespoon over the blueberries layer.

6. Bake for 35-40 minutes, or till topping is golden brown and filling is bubbling. Done!

It is absolutely DELICIOUS to eat this cobbler with pistachio pineapple custard. Of course, the classic vanilla custard is indispensable as well.


stephchows said...

This cobbler looks delicious!!! Nice to meet another Rochester blogger :D

ChineseKite said...

Thanks for coming here. I am so flattered by your compliment. Guess what! I made your wholewheat yeastless focaccia tonight. Yet need to post it. Thanks for the recipe.

Justin Schwartz said...

i guess this is a late post, but this cobbler looks really yummy.