Wednesday, January 18, 2012

Delicious Simplistic Blueberry Cobbler + More News

Recently,I used up the last bag of the local blueberries that we froze.For the last of these delicious berries, I chose to make something I've never made before. What would be better? Then making blueberry cobbler.

I had lots of fun making this simple dessert and I was surprised how good it really was.Now I only wish I had some whip cream or vanilla ice cream at the time.The cobbler was especially good because the topping and filling harmonize with each other.

The topping was golden, puffed and crunchy on the outside while being soft and cake like in the center. It was mildly sweet with its rich moist texture.A couple ingredients were changed for this breading, in the fat content.Instead of butter and shortening I use lard to replace both.Even with this change I saw no distinct difference.The topping was basically a sponge for any liquid that came from the blueberries while the cornstarch helped create thickness in the filling.The topping definitely took over for texture while the filling was all about the flavor. 

The filling was really good and turned out really well, even with some ingredients eliminated for flavor. It wasn't overly sweet or sour.It had a good balance. The berries were plump and juicy while the sauce was thick.It had a really great deep purple color that made it really hard to wait and eat while cooling.

The only downsize to this recipe is if you use a ceramic casserole dish you will get less servings, but with a thicker berry filling. If you go with my idea, you will end up with more servings, but with a thinner berry filling. It really depends in what you like and sometimes you may want more cobbler topping to filling.Also, you have to take in consideration that there is a lot of liquid in fruit and it will elaborate and thickening while cooking.Beside those choices  this recipe is pretty simplistic and will impress any guest at a dinner party or just as a special dessert for yourself.

Also, during this week, I received a giveaway win of a homemade purple lavender crochet beanie with a black flower pin from MyHobbyShop.It's my favorite hat and it arrived just in time for when it really gets cold.But I'm glad that I can basically wear it all year round.Well maybe not summer time.Anyways, I'll be sure to get a picture of me wearing it sometime and post soon.

Blueberry Cobbler 
(Adapted From Blueberry Cobbler,Food Network Canada)

Yield: 8-12 

8 cups fresh or frozen blueberries (2 L)
1 cup sugar (250 ml)
2 tablespoons cornstarch (30 ml)
1/2 teaspoon ground cinnamon (2.5 ml)
3 cups all-purpose flour (750 ml)
3/4 teaspoon salt (4 ml)
1 tablespoon baking powder (15 ml)
3/4 teaspoon baking soda (4 ml)
5 tablespoons unsalted butter, cut into small cubes and chilled (75 ml)
3 tablespoons vegetable shortening, chilled (45 ml)
1 1/2 cups buttermilk (375 ml) 
(Buttermilk Replacement: 1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5- 10 minutes.)

  1. Preheat oven to 350°F. 
  2. If using frozen blueberries,let thaw for 1-2 hours in large bowl at room temp.
  3. When blueberries are ready, add 3/4 cup granulated sugar, cornstarch and cinnamon.Toss with a spoon until ingredients are fully combined.
  4. Pour berries into a large deep ceramic casserole dish 9 x 13 inches/23 x 33 cm or a metal bar pan, 9x13inches.
  5. Bake the blueberries in preheated oven for 20 minutes, place cookie sheet under it to prevent spillage.
  6. Prepare cobbler topping.In a large bowl, mix flour,salt, baking powder, baking soda and 2 tbsp of sugar. Cut in the cold butter and shortening until it forms crumbs.
  7. Add the buttermilk and mix just until combined. Making Buttermilk:1 1/2 tbsp lemon juice in liquid measure and pour milk up to 1 1/2 cups.Let sit for 5-10 minutes.
  8. When blueberries are finished,remove from oven and top with cobbler dough. Covering surface with 4 inch/10 cm portions of the dough.
  9. Sprinkle the top with the remaining 2 tbsp of sugar and place in oven.
  10.  Bake the cobbler for 30 minutes until dough is golden brown and puffed.Remove from oven and slightly cool before serving.