Would you like to join me for some blueberry cobbler?
I'd love to share some with you. I think we will have some black current tea from Harney and Sons, which is a "tangy, fruit flavored black tea" which can be served hot or iced. My pitcher is filled with faux flowers because I'm having a hard time growing anything that doesn't get eaten. I have three pots of succulents and I noticed today that two of them were more than nibbled on overnight. I guess I'd better get my red pepper solution out and give them a spray
These Berry Delight salad/dessert plates are my favorites.
I think this Lakeview teacup looks pretty with the plate.
A pretty blue jay decided to pose on my St. Francis statue, but is being rather shy by turning away from the camera.
Yield: 12
Blueberry Cobbler
This is a very easy dessert, and the cobbler part has the taste and texture of a thin cake.
Ingredients
- 4 cups blueberries
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 6 Tablespoons butter
- For the batter:
- 1 cup flour
- 3/4 cup sugar (recipe called for 1 cup, but I reduced it)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- cinnamon
Instructions
- Preheat oven to 350 degrees.
- Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- Add blueberries, sugar and zest to a bowl and stir to combine.
- In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
- Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
- Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
- Serve warm, with a scoop of ice cream, or whipped cream, if desired!
Thank you for your visit! xo
I'm sharing with these parties:
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