Old Fashioned Blueberry Cobbler

Aaahhh. Blueberry season is the only thing that comes close to strawberry season. During a trip to Meteghan last weekend, we stocked up on local highbush (huge!) blueberries. They are so yummy to just munch on freshly rinsed. There are so many ways to cook up blueberries and this is one of my faves. I'm not sure where this recipe came from, but I've made it since the 80s. Have some Cool Whip or ice cream ready and dig your teeth into this! On a final note, if you are using large highbush berries, add an extra 1/4 cup sugar with the berries. This recipe is sweet enough, though, with smaller wild blueberries. 

Blueberry Cobbler


2 tablespoons cornstarch
2 tablespoons lemon juice
4 cups (two pints) blueberries
1/2 cup sugar
1 and 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening, chilled (I used room temp and it was fine) 
1 egg
1/2 cup milk 


Preheat oven to 375 F. 


In a medium bowl, mix cornstarch and lemon juice until dissolved. Add 1/4 cup of sugar and the blueberries and mix together. Pour into a greased deep 10" round (or square) casserole dish and set aside.  


Measure flour, remaining 1/4 cup sugar, baking powder and salt into a medium bowl. Cut in shortening until mixture is crumbly. Blend egg and milk and add this to flour mixture. Stir until combined. Drop large spoonfuls of batter evenly over entire surface of blueberries. Bake, uncovered, for 40-45 minutes or until top is golden brown. Serve warm. 


Enjoy!