One of my favorite summer time dessert recipes is Fresh Blueberry Cobbler. A very good friend of mine asked me to make this recipe for his birthday "cake". I couldn't say no. And of course, I had to make sure it came with fresh, homemade, whipped cream topping. It would be an absolute sin to serve it with anything else.
HERE'S ALL IT TAKES
Topping
- 6 tablespoons butter
- 2 cup all-purpose flour
- 2 tablespoon sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup + 2 tablespoons milk
Filling
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 8 cups fresh blueberries (frozen works, too)
- 2 teaspoons lemon juice
Heat oven to 400º F. degrees.
For the topping: Cut the butter into the flour, sugar, baking powder and salt until dry ingredients resemble pea size crumbles. Stir in milk until mixture forms a dough. Set aside.
For the filling: mix the sugar, cornstarch, blueberries and lemon juice in a large saucepan. Cook, stirring occasionally, until it thickens and boils. Boil and stir for 1 minute. Pour filling into an ungreased 13-inch by 9-inch casserole dish.
Drop dough by the spoonfuls on to hot blueberry filling. Bake 23 to 30 minutes, until topping is golden brown. Serve warm and topped with homemade whipped cream.
