Bakers Formula: March 2011
March 4, 2011
By
Brandi Cowen
This dessert says goodbye to winter with a little warmth to comfort us in these last chilly days and a bright blue hue to remind us spring’s on its way. Adding a scoop of vanilla ice cream might just make this dish irresistible.
This dessert says goodbye to winter with a little warmth to comfort us in these last chilly days and a bright blue hue to remind us spring’s on its way. Adding a scoop of vanilla ice cream might just make this dish irresistible.
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| Photo Credit: US Highbush Blueberry Council
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BLUEBERRY COBBLER
| fresh blueberries | 828 ml | 3.5 cups |
| (or frozen blueberries | 454 g | 1-lb. bag) |
| cornstarch | 15 ml | 1 tbsp |
| lemon juice | 30 ml | 2 tbsp |
| all-purpose flour | 237 ml | 1 cup |
| urbinado (raw) sugar divided | 177 ml | 3/4 cup |
| (or granulated sugar | 177 ml | 3/4 cup) |
| baking powder | 4 ml | 1 tsp |
| salt | 1 ml | 1/4 tsp |
| milk | 118 ml | 1/2 cup |
| butter, melted | 45 ml | 3 tbsp |
| boiling water | 177 ml | 3/4 cup |
INSTRUCTIONS
Preheat oven to 180 C (350 F). Spread blueberries in ungreased eight- or nine-inch square baking dish or pan. Sprinkle with cornstarch, drizzle with lemon juice and set aside. In medium bowl, combine flour, 118 ml (1/2 cup) of the sugar, the baking powder and salt. Add milk and butter. Stir until just combined (not smooth) . Drop nine mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining sugar. Bake 45 to 50 minutes, until biscuits are golden brown and blueberries are bubbly. Serve warm or at room temperature.
Yield: 8 portions
This recipe is courtesy of the U. S. Highbush Blueberry Council.
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