Cape Cod Cobbler

18 May 2011

The cookbook shoot has kept me very busy over the past two weeks, but I wanted to share a short, but sweet blog post with a quick recipe. One of the dishes that I prepared for a shoot day last week was a savoury cobbler. It made me feel nostalgic for a certain blueberry cobbler that my mother used to make which was also her own mother’s recipe and so on and so forth. My mother grew up on Cape Cod in Falmouth, Massachusetts, and swore that this blueberry cobbler was a staple in their house at all times. Until I made her cobbler over the weekend, I hadn’t eaten it since I was young girl!

Let’s just say it did not disappoint. The crusty cobbler is scone-like…not sugary, whereas the blueberry filling is like a sweet gooey glaze. A dollop of clotted cream, whipped cream or vanilla bean ice cream on top and you have a little slice of heaven in a dish.

It will now be a staple in our house too.

Give it go!

Cape Cod Cobbler

Ingredients

2 1/2 cups/360 g fresh or frozen blueberries (fresh from Derryvilla Blueberry Farm in Aug & Sep would be ideal)

1 teaspoon vanilla extract

1/2 lemon, juiced

1 cup/200 g white sugar, or to taste

1/2 teaspoon all-purpose flour

1 tablespoon butter, melted

1 3/4 cups/75 g all-purpose flour

4 teaspoons baking powder

6 tablespoons white sugar

5 tablespoons/70 g butter

1 cup/235 ml milk

2 teaspoons sugar

1 pinch ground cinnamon

Directions

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 30 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean (except for a bit of blueberry syrup). Let cool until just warm before serving. Stores in fridge for 2-3 days.

Hope you enjoy.

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell

 

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7 Responses to “Cape Cod Cobbler”

  1. Parisbug says:

    I’ve been eating blueberry jam like a crazy woman at the breakfast pålegg every morning on our stay here in Norway for the wedding….I have yet to taste in all our travels strawberries & blueberries sweeter and more delicious then Norwegian ones, and I swear it’s not because I’m biased! I’ve always been a peach cobbler maker thanks to my grandmother from Pennsylvania, but I think I’m going to have to give this a go as I trust your tastes since they seem so similar to my own! 😉 Takk for sharing.

  2. Laura says:

    this looks so lush 🙂 i look forward to giving this a go – gorgeous dish too btw!

  3. ChrisM says:

    Thank you for the recipe, I made this Sunday morning using Splenda instead of Sugar and it was a real hit. My youngest daughter said that she liked the crust better then the blueberries which really made me feel great.

  4. Krista says:

    Oh yum!! Blueberry Cobbler was a beloved staple of my childhood in Canada. 🙂 I haven’t had it in far too long. Love how homey yours looks, blueberry stains all over that lovely old pan. 🙂

  5. Kit Mitchell says:

    Just a few miles up the road from Falmouth and thoroughly enjoyed reading your recipe via Ireland! Heading out on a mission for berries to cook up a batch while we enjoy lovely Irish weather here in Boston. Slainte!

  6. KathleenC says:

    Oh yes! When I was a child both sets of my grandparents lived (though they were not brought up there) on the Cape, in Hyannis and Yarmouth. And this is very like the cobbler my Gramma Devine made. With the berries that we would pick fresh from the small bushes that grew along the trails to the beach; fresh bluberry cobbler, muffins, pies and pancakes… yum! Thanks for reviving the memories.

  7. Susan says:

    Imen this cobbler reminds me of summers in Seattle where we used to pick our own blueberries at the local blueberry farm…I’m definitely going to try out this recipe as it looks delicious. Thanks for posting in imperial measurements too.

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