Good Food Book. I agree with Ms. Brody who notes “I am so fond of blueberries straight from the box that I hate to use them for cooking. However, this easy desert, which takes only about 10 minutes to prepare for baking, is so delicious and universally adored that I am more than willing to donate a pint of berries to it.” I first made this on a Maine cruise from wild Maine berries; while the smaller berries are by far the best, the larger ones work too. This becomes an even more adored desert on cold nights on the boat when the oven warms the cabin. (To cook on-board using an alcohol oven, preheat oven to highest temp/550 degrees F, then back off to low when cobbler is placed in the oven to prevent burning the bottom of the cobbler.)
In a medium bowl combine:
2/3 cup all purpose white flour
1/2 cup white/raw sugar
1½ t baking powder
and stir until batter is smooth.
In a 9 inch diameter x 1 inch (or any pan of approximately equivalent area) melt
2 T butter (I sometimes use as little as 1 T, but it is best with 2 T)
Pour in the batter and sprinkle over the top
2 cups blueberries, cleaned and washed
(NOTE: I often use Wylers/Whole Foods frozen wild blueberries or berries I have frozen myself and sometimes increase quantity from 2 to 2 1/2 cups; for best results thaw and drain berries before use.)
Bake cobbler in 350 degree F oven (see notes in the introduction RE: alternate cooking method) for 40-45 minutes or until it is lightly browned.
FOR THE COOKING GEEKS: It turns out some of my oldest posts are the ones lacking photos, so when I made Blueberry Cobbler last night (February 4, 2011) I took photos. As luck would have it, this is about the only time the cobbler has not finished with a uniform covering of blueberries. As luck would also have it, I had a series of photos to help me determined what went wrong --- unless it's that I didn't completely smooth the batter --- I'm not sure what happened. Any ideas? Stay tuned for a typical photo.