Blueberry Cobbler

I can’t think of a better way to celebrate summer than to go to a friend’s house for a shrimp boil and feed everyone blueberry cobbler for dessert.  This cobbler features loads of blueberries with just a hint of lemon in the filling and it is covered with a lightly sweet drop biscuit.  The optional coarse sparkling sugar adds a bit of bling to the top and a nice little crunch.

Blueberries are one the great treasures of summer and they grow abundantly here.  A few miles down the road from our house is a you-pick farm with loads of blueberry bushes.  Unfortunately the season is over and I was out of town during most of the prime picking time.  Luckily, frozen blueberries are the next best thing to fresh and you don’t even have to thaw them out which is a great time saver.

I know that some people are going to think that I have lost my mind by using canned pie filling which is so gooey sweet.  However, when you add fresh or frozen berries to it along with a little lemon, you wind up with a quick and easy filling that has just the right amount of sweetness.  This filling is also a little loose and spreads quite a bit when dished up so I highly recommend serving this in bowls. If you would like a filling that is a little firmer, feel free to add the optional cornstarch.  This recipe can easily be cut in half to accommodate a smaller gathering.  The cooking time will be the same and you will need a 9-inch square baking dish or a 10-inch deep dish pie plate. Continue reading

Blueberry Muffins

I have been wanting to get my hands on some white whole wheat flour for quite awhile now.  Recently it (in the form of Gold Medal brand) has started showing up in the stores in my neck of the woods so I brought a bag home on my last shopping trip.  It isn’t exactly white and comparing it to regular whole wheat it does not look that much different.  However, it did seem to have a milder taste in the muffins.  I decided to bake up a batch of blueberry muffins since it was the weekend and it seemed like a nice change of pace from the buttermilk waffles I usually make.  Not to mention that blueberry muffins also make my husband extremely happy.  I have quite a few frozen blueberries hanging out in the freezer from last summer so that is what I used.  If you use frozen berries do no thaw them out or you will wind up coloring your batter a rather sickly shade of blue as you fold in the berries. Continue reading