Blueberry or Blackberry Cobbler
Originating from British colonists using indigenous berries from the New World, the blueberry or blackberry cobbler evolved into something about as American as you can get.
The 4th of July just seems like the right time to serve up a blueberry or blackberry cobbler. Both evolved as classic American desserts with berries that were introduced to British colonists by friendly natives who used the berries not only as a food source, but also for medicinal purposes. I won’t extol the nutritional virtues of the blueberry in particular - there’s been enough press on that already. Let it suffice that both berries are delicious on their own or in a cobbler. This recipe works equally well with both berries.
The origin of the word “cobbler” came from the British expression to “cobble up,” a reference to the ease with which the ingredients could be assembled before baking. In modern parlance, we might say to “throw together.”
I give 100% credit to the Pioneer Woman for this recipe and after considerable research on the Internet, I chose this recipe for its simplicity in ingredients and preparation. Baking also requires precise measurements - no eyeballing. Use a measuring cup for the ingredients with the exception of the berries themselves. Use as many of them as will fit your pan. I use an 8” x 8” x 2” square Pyrex baking dish and almost all of three 6-oz containers of fresh berries.
The several times I've since made this dish - always on the 4th of July - I can say that it's pretty goof-proof.
By the way, this recipe calls for self-rising flour, which is nothing more than all-purpose flour with baking soda and salt already added. If you don't have self-rising flour, you can add 1 teaspoon of baking soda and 1/4 teaspoon of salt to the recipe, and you'll accomplish the same thing. You can also use Bisquick in a pinch. I usually have some on hand. It's essentially self-rising flour with a bit of sugar.
The Pioneer Woman's recipe called for canned Reddi-Wip. I can only presuppose she was endorsed by Con-Agra for so recommending. A canned, nitrous-oxide propelled substance is my idea of culinary ghastliness and shame on Ree Drummond for having the nerve to recommend it. I am all for convenience, however, there is nothing simpler than whipping your own cream and nothing tastes better, certainly not from a can.
Blueberry or Blackberry Cobbler
Ingredients
- 1/2 stick butter
- 1- 1/4 cup granulated sugar
- 1 cup self-rising flour (like, Bisquick)
- 1 cup whole milk (do not use skim or low fat)
- 3 6-oz containers (about two cups) fresh whole blueberries or blackberries
- non-stick spray (like, Pam)
- 2 cups heavy whipping cream
- 1/2 cup brown sugar
- 1 tbsp vanilla extract
- 1 tbsp rum
Instructions
- Pre-heat oven to 350°F.
- In a large mixing bowl, mix the flour and 1 cup of the sugar together.
- Add the milk and whisk everything together.
- Melt the butter in the microwave and whisk into the mixture. Blend well. The batter will be soupy, not doughy.
- Spray an 8 x 8 baking dish with non-stick spray and then pour in the batter.
- Lay out the berries on top of batter in a single layer until the batter is more or less completely covered by them. Don't smash the berries into the batter, just let them float on top.
- Sprinkle the remaining 1/4 cup of sugar on top of the cobbler.
- Bake 1 hour. The crust should be browned and the berries bubbly and the batter should be set with no soupiness.
- Allow to cool about 20 minutes before serving. A cobbler is best served warm, but it can be allowed to cool to room temperature. Serve with freshly whipped cream.
- Put all ingredients into a mixing bowl.
- Use a double-beater cake mixer on low setting to begin to mix the ingredients.
- Gradually turn the setting to medium high and continue beating until the whipped cream forms soft peaks that do not recede, 3-5 minutes.
- Served dollops of the whipped cream on top of the cobbler and enjoy the fireworks!
Notes
- If baking at altitudes above 5,000 feet, add 10 degrees of temperature and 5 minutes of cooking time to the recipe
