We didn’t introduce this recipe until our second season, but it became an instant success. You can also make it with peaches or a peach/raspberry mix but blueberry is hands down the most popular. This recipe was adapted from “How to Bake Everything” by Mark Bittman. We cut the sugar almost in half to make it more of a breakfast dish, less sugar lets the blueberry flavor shine.
Interesting factoid: Cobbler was so named because it looks like a cobbled street.
1 stick of cold butter
6 cups of blueberries (we use Wyman frozen blueberries)
1 1/8 cup sugar
1 cup flour
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1 Tbls lemon juice (if making peach cobbler omit the lemon and add cinnamon instead)
Heat oven to 375, lightly grease a square baking pan. Pour blueberries into bottom of baking pan and sprinkle 1/8 cup of sugar over the top. Sprinkel the lemon juice over the berries as well (if making peach cobbler sprinkle a little cinnamon over the peaches).
In a food processor add the flour, 1 cup of sugar, baking powder and salt. Cut the butter into ¼ inch bits and add as well. Pulse the food processor until the mixture is just combined so you can still see bits of butter. Pour ingredients into a bowl and beat in the eggs and vanilla by hand.
Drop the mixture on top of the berries using the two spoon method. Cover the top as evenly as possible in dallops leaving small gaps. Don’t spread the batter out.
Bake for 35 – 45 minutes. The cobbler is done when the topping turns golden brown and the blueberries are bubbling.
Yield: 24 oatmeal cups.
A big thanks to Ann Doucette, one of our wonderful cooks at Wiscasset Woods Lodge, for helping us perfect our recipes.
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