Blueberry Cobbler
This recipe is very forgiving. You can add more or less on the lemon, vanilla, nutmeg and sugar. You really can’t mess it up! Feel free to double this recipe and use a 9 x 12 pan.
Ingredients:
3 - 4 cups fresh or frozen blueberries - blackberries are great too!
1 1/4 cup sugar
1 cup all purpose flour
1 tsp baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk
1/2 tsp vanilla
1/4 tsp nutmeg - fresh grated is best!
1/2 lemon - zest and juice
1/4 tsp Alaska Pure Sea Salt - we use Blueberry, Coffee Bean or Vanilla
Directions:
Preheat oven to 350.
In a 8 x 8 pan spread 3 to 4 cups berries (depending if you prefer it more fruit forward or more cakey). If using frozen, no need to thaw. Sprinkle 1/4 cup sugar and 1 tsp lemon zest. Squeeze the juice of 1/2 lemon. For a more tart cobbler, skip the sugar on this step.
In a medium bowl add flour, sugar, baking powder and nutmeg, whisk to combine.
In another bowl add cooled melted butter, milk and vanilla and whisk in 1 egg.
Slowly incorporate the wet ingredients into the dry ingredients. The batter should be the consistency of a pancake batter. Spread the batter over the berries, sprinkle with Alaska Pure Sea Salt.
Bake in a 350 oven for approximately 45 minutes or until golden brown and bubbly. Serve warm with whipped cream or ice cream. Great for breakfast with coffee too! Enjoy!
