Now that it seems spring has decided to stay, minds are straying to the fresh foods that come with it. One of the foods my five-year-old granddaughter is anxiously awaiting is the awesome blueberry. I am fortunate enough to have three good-sized bushes along my property line which she and I love to pick together.
Not all the blueberries make it to the house, however, particularly at the first picking of the season. There is something special about pulling off a plump, ripe blueberry right off the bush and popping it right into your mouth – or to see the look of delight in my granddaughter’s eyes when she sinks her teeth into her first of the many she will eat while the dew is still on them.
If enough make it to the house, we can make a blueberry buckle, the cobbler recipe which is shared below.
- 1 ⅓ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, room temperature, divided
- 1 cup sugar, divided
- 1 egg
- ½ teaspoon vanilla
- ⅓ cup milk
- 2 cups blueberries, rinsed and drained
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- Preheat oven to 375°F. Grease a 9” square pan.
- Sift together one cup of the flour with baking powder and salt, set aside.
- Cream ¼ cup butter and ½ cup sugar until light and fluffy.
- Add the egg and combine well. Stir in vanilla.
- Add ½ of the flour mixture to the butter mixture. Mix until just combined and scrape bowl.
- Add half the remaining flour, mix and scrape. Add the remaining milk, combine and add the last of the flour, again only mixing enough to combine.
- Fold blueberries into the batter. Pour into prepared baking pan.
- In a separate bowl, combine remaining flour, cinnamon and nutmeg.
- Using a pastry cutter or fork, cut in butter until mixture is the size of large peas.
- Sprinkle over top of prepared batter.
- Bake in oven for approximately 40 minutes, or until a pick inserted off center comes out clean.