Quick and Easy Blueberry Cobbler

 

 

Hail the mighty blueberry! July was declared National Blueberry Month in 1974! In 1906 a scientist, Doctor Frederick Coville, started experimenting with creating better blueberries. Elizabeth White, daughter of a cranberry farmer, read about his work and invited him to conduct his experiments on her father's farm. In 1916, the first crop of cultivated blueberries was produced for sale. Ninety-five percent of blueberries are grown in the United States.  Washington leads the country in the production of blueberries followed by Oregon, California, New Jersey, Georgia, Michigan, Florida, and North Carolina. Blueberries are certified as heart-healthy by the American Heart Association®. In the U.S., blueberries are harvested April to July in the South, June through October in the Midwest and Northeast and April through October in the West.

This cobbler is a quick and delicious way to let blueberries shine.  Serve with ice cream or whipped cream if desired. 

4 cups blueberries, washed and dried
1 tsp. lemon zest
1 cup flour + 1 tablespoon
1/2 teaspoon baking powder
1 cup sugar
1 beaten egg
1/4 cup (half a stick) butter, cut into cubes

Pre-heat oven to 375.  Spray 8x8 inch pan with baking spray.

Toss blueberries with 1 tablespoon flour and lemon zest.

 

 Spread in pan.

Mix dry ingredients--1 cup flour, 1/2 tsp. baking powder and 1 cup sugar.   

 

Add the beaten egg and mix with a fork until the egg is incorporated and the mixture looks crumbly.

Spread this mixture over the berries in the pan.

Dot with butter cubes.

 

Bake for approximately 45 minutes.  Let cool before serving. 

 

We have a cover!  Here is a sneak peek of A Berry Suspicious Death, #9 in my Cranberry Cove Series. Coming August 2024.

 

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