Foodie Friday: Blue-Jay-Berry Cobbler

Roy ponders the idea of enjoying a delicious serving of cobbler just as soon as he finishes pitching another complete game.

I realize this edition of Foodie Friday doesn’t exactly scream “Food for Boozy Sports Gathering”. But if you need something to bring to a girlfriends’ potluck, a family reunion picnic, or damnit you just want comfort food, this cake-y dessert fits the bill nicely. Besides, wild blueberry season is approaching (at least in my neck of the woods) I usually buy a 5 lb. box and spend the better part of six months making this, or muffins, or pancakes. If you want, I’ll dig out those recipes another day (good for football brunch!) For now, enjoy a recipe inspired by the hapless Jays after the jump.

Here’s what you’ll need:

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter or margarine
1/2 cup white sugar
1 egg
1/2 cup milk
1 1/2 tsp vanilla extract
1/3 cup white sugar
3/4 cup water
1 tsp grated lemon rind or lemon juice
1 pint blueberries, fresh or frozen

Combine blueberries, the 1/3 cup of sugar, water and lemon rind. Bring to a boil, stirring constantly until the sugar dissolves.

Simmer for five minutes, then pour into a greased 1 1/2 quart casserole dish.

Sift flour, baking powder and salt. In a separate bowl, cream butter until soft, adding the 1/2 cup of sugar gradually. Beat until light and fluffy. Add dry ingredients alternately with combined egg, milk and vanilla (I usually mix these in a liquid measuring cup)

Beat after each addition.

Mmm…cake batter.

Spoon cobbler batter over berries – don’t be too concerned if the batter sinks to the bottom, or making it look neat. It won’t matter once it’s baking in the oven.

Now go watch the next edition of SportsCentre until it’s ready – 30 minutes at 375 degrees.

Can you practically smell the deliciousness?

Serve while warm with whipped cream, ice cream, or at the very least, a cup of tea.

A recipe so easy, J.P. Riccardi couldn’t even screw this up!

Ok…maybe that’s crazy talk.