Berries

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.

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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!!

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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)

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