Blueberry Cobbler

We’ve been experimenting with different recipes for blueberries, and here is a favorite cobbler, which is quick and easy to make and lovely to enjoy:

Ingredients Needed:

  • 3.5 cups fresh blueberries
  • 4 tablespoons of sugarblueberry cobbler
  • 1/3 cup of orange juice
  • 2/3 cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup of softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract

Preheat oven to 375 degree F .  Using a 7 x 11 inch glass baking dish, mix blueberries, 4 tablespoons of sugar and orange juice.  In a separate bowl, mix flour, baking powder and salt – set aside.

Cream the 1/2 cup sugar and softened butter until fluffy – scraping bowl occasionally.  Add the egg and vanilla and mix well.  Gradually add the flour mixture – just until all ingredients are combined.  Drop batter by spoonfuls over blueberry mixture, covering as much as possible (a bit tricky, but it definitely works) – Bake in preheated oven for 40 minutes until golden brown, and the filling bubbles up.


Lemon Pound Cake with Strawberries and Whipped Cream

I was searching for different ways to utilize my many bags of frozen strawberries, and came across this lemon pound cake recipe from Southern Living.  I modified it a bit (did not include the mint, added baking powder and a bit of salt)… it turned out well, not too much lemon, since my guys are not big fans.  Personally,  I like super sour lemon cake, with lemon drizzle and lemon icing, but not the rest of my family.

So this cake is a very mild flavored lemon pound cake:

  • 3/4 cup butter, room temperature
  • 2.5 cups powdered sugar
  • 3 large eggs
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream
  • lemon zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice

Beat butter until creamy, about 2 minutes.  Add the powdered sugar slowly, and beat for about 5 minutes.  Then add the eggs, one at a time.  Add the flour, alternating with the whipping cream on low speed.  Then add the lemon zest and juice.  Pour batter into a buttered loaf pan (8.5 x 4.5″)
Bake in a 350 degree oven for 1 hour, or until wooden pick inserted comes out clean.  (Mine took about 1 hour and 5 minutes)
Let cake cool, then serve slices with thawed-out strawberries and whipped cream.  (If you really crave more lemon flavor, fold in some lemon curd into your whipped cream before serving).  Enjoy!!


Here is my favorite Blackberry Pie recipe:

For the 10″ double crust:

  • 2 cups flour
  • scant 1/4 cup sugar
  • 1 teaspoon salt
  • 1.5 sticks of butter
  • 1 tablespoon of crisco
  • approximately 1/4 cup cold water – enough to form a pie dough
  • roll out two circles, place one in pie plate, use second to cover

For the filling:

  • 6 cups freshly picked blackberries
  • 1 cup sugar
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • mix above ingredients and pour into pie plate
  • Cut 1 tablespoon butter into small pieces, dot on top of the mixed filling before covering with second half of dough, make slits into top crust
  • make egg wash (I just use egg white, whipped) and brush it on top of the dough

Bake at 425 degree F for 40 minutes (really good with vanilla ice cream or whipped cream)