Other than eating them raw, blueberry cobbler is probably my favorite way to eat blueberries. There is something comforting about the warm fruit and the sweet, slightly doughy topping that appeals to me. When I was a teenager, I used to dream of going to Maine for the summer and getting a job picking blueberries.

I could just see myself, lounging by the beach with my hands and arms dyed a lovely shade of purple-blue from blueberry juice. The crazy dreams we have when we are young, huh? But that time of my life passed, and now the closest I get to picking blueberries is putting them in my shopping cart at my local market!

INGREDIENTS

For the Filling

6 cups blueberries

⅓ cup sugar

⅓ cup brown sugar

2½ Tbsp. lemon juice

1 Tbsp. corn starch

½ tsp cinnamon

For the Topping

1½ cups all-purpose flour

⅓ cup brown sugar

⅓ cup sugar

1½ tsp baking powder

½ tsp salt

1 stick butter, cut into small pieces

⅓ cup boiling water

Additional Topping, optional

1 tsp cinnamon

2 Tbsp. sugar

INSTRUCTIONS

Preheat oven to 375°F

For the Filling

Rinse blueberries and add to large mixing bowl. Sprinkle sugars, lemon juice, corn starch and cinnamon over blueberries, stirring gently to coat. Let stand 5 minutes and stir again. Place blueberries into a 2.5-3 quart baking dish.

For the Topping

Using a medium mixing bowl, whisk flour, sugars, baking powder and salt together until evenly mixed.

With a pastry blender, cut butter into flour/sugar mixture until crumbly. Pour boiling water into flour mixture, stirring until combined.

Drop spoonsful of mixture over blueberries, spreading gently to cover blueberries.

For Additional Topping, optional

Mix cinnamon and sugar together in a small bowl, then sprinkle mixture on top of cobbler.

Bake, uncovered, until topping is cooked thoroughly and has started to brown, about 40-45 minutes.

Remove from oven and let it cool for about 10 minutes before serving.

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Quick Tip:  Blueberry cobbler tastes best, to me, when served warm, although it can also be enjoyed at room temperature or even chilled. Of course, a scoop of vanilla ice cream or whipped cream top it off quite nicely, too.

Recipe courtesy of Terri at Great Grub, Delicious Treats, image courtesy of ladybehindthecurtain.com