Summer in south Louisiana is hot, but it's also delicious. The abundance of fresh produce provides everything you need to gather with friends and family for easy cooking and good eating. From collard and mustard greens, snap peas and summer squash and sweet potatoes, to okra and Creole tomatoes, our Louisiana soil yields vegetables that are versatile, succulent and healthy. And we can't forget the fruit! One of our summer favorites is blueberries!
For the last several years, we have driven out to the country – to Bachman Farms –as a family to pick blueberries. It's always hot, but it's also always fun. And yummy! I confess to tasting a berry or two while I'm picking. And I'm pretty sure Little Z does some tasting too. We always cool down after picking with an ice cold glass of blueberry lemonade.
One of our favorite desserts to make with the blueberries is cobbler. It's a simple recipe and super easy to make, but it is so delicious! We like to serve ours with a scoop of Breyers Natural Vanilla Bean Ice Cream on top.
The recipe below is inspired by Marcelle Bienvenu's recipe for Blackberry Cobbler in Who's Your Mama, Are You Catholic, and Can You Make a Roux? The original recipe calls for 2 cups of sugar, but we prefer a more humble sweetness to our desserts, so we have reduced the sugar to one cup in this recipe... and it all goes in the pastry dough, not the berries. The berries we pick are usually sufficiently sweet. If your berries need a littel help, you could always divide the sugar and sprinkle 1/2 cup over the berries.
- 3 cups of blueberries, rinsed and drained well
- 1 cup of sugar
- 1 cup of all-purpose flour
- 1 egg
- 1/4 pound of melted butter
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- Pre-heat the oven to 350 degrees.
- Place the blueberries in a 9 x 13-inch baking dish.
- In a glass mixing bowl, combine the flour, sugar, egg, melted butter, vanilla extract, baking soda, baking powder and salt. Stir to blend well.
- Spoon the mixture over the blueberries and bake until the pastry sets and is golden brown, about 30 to 40 minutes.