Let’s talk about blueberries. I love them. I crave them. I eat them by the handful. When I found out that July is National Blueberry Month, I decided to share one of my favorite blueberry dishes. Today’s recipe is a delicious blackberry and blueberry cobbler. It’s simple comfort food, perfect for a summer outdoor potluck or a cozy winter’s night in. The crust is cake-y with a sugary outer edge, and the berries are unbelievably sweet. You can use fresh or frozen berries, all blueberries or all blackberries. Top it with ice cream, whipped cream, or a drizzle of heavy cream.
Black & Blue Cobbler
2 cups blueberries (fresh or frozen)
1 cup blackberries (fresh or frozen)
2 tablespoons sugar
1 teaspoon cornstarch
1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
Preheat oven to 350 degrees. Prepare a 9×13 baking dish with non-stick spray or butter. Wash berries and drain until mostly dry. In a bowl, stir berries together with 2 tablespoons sugar and cornstarch. In another mixing bowl, stir flour and 1 cup sugar together, then whisk in milk and stir until smooth. Add melted butter to the batter and stir until well combined. Pour batter into baking dish, then top evenly with the berries. Sprinkle 1/4 cup sugar and fresh nutmeg over the top and bake for 45-55 minutes, or until golden brown. Serve warm.
HINT: Self-rising flour is key in this dish. If you don’t have any on hand, you can make your own by sifting together 1 cup all purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.