blueberry cobbler

sparkley blueberry cobbler

sparkley blueberry cobbler

my husband and i have been planning on going to a camp-away night at a friend’s to celebrate the 4th of july. fireworks, burgers, drinks, swimming,.. you get the point. i had been so excited at the idea of sleeping in our new tent and relaxing with a few glasses of wine that it caught me completely off guard when he asked me “what do you want to take?”… to anyone out there who knows me, you know how excited at the prospect of this question i get. “what i should bring” is ALWAYS on my mind! even when i don’t have any social events planned! i have a list of desserts just waiting to answer this question, they are the tricks up my sleeve. so normally, i have a very fast answer, and usually it is something very well planned out.

this time, it had escaped me at all that i would even have the opportunity to bring something. i had one day to come up with something! what sick excitement washed over me!

brian wanted something “american”. i believe what he meant to say was patriotic, or at least maybe he meant in the color theme of our nation’s flag. instantly, we spouted out things like “strawberry! blackberry! blueberry!”. after deliberating, we decided that the blueberries that brian’s coworker had been bringing us would be the perfect star for our sweet treat. (we asked her for 2 cups, she gave us 7 cups!) what’s more american than a blue dessert? traditionally speaking, a pie would be the most appropriate thing to make for the 4th. but this is america, and i can do what i want. so i made cobbler.

i sprinkled the top with sugar to form a nice crunchy crust on top of the berries. the base is sweet, buttery & soft, with a wonderful nutty flavor to accentuate the blueberries. the blueberries are both pressed into the base and sprinkled on top of the dessert, creating thick layers of tender, sweet amazingness… all topped with a sugar crust. the top is nice and crunchy, the inside is moist and cakey, studded with bursting berries. use a pinch less milk in the batter if you prefer a less moist cobbler. i begin this in the center rack, then finish at the top rack of my oven to get a nice crispy top.

this cobbler is irresistable. the ingredients are staples in every gluten-free kitchen, so you are likely to have everything already. this is a simple recipe to follow, with nutritious ingredients. also, it is delicious. if you really care about your friends and family, you will rush to make this before the weekend is through!

i would love to see some different variations on this cobbler with different fruits. any fruit would be wonderful here, but i think peach and cherry will be something special to look forward to as the summer moves along. a pinch of ginger would be great mixed in with the fruit to brighten it up a bit, too!

sneak...

blueberry cobbler

serves 9-12.. or 1..

1 1/2 cups almond flour

1/2 cup coconut flour (sifted)

2 tsp baking powder

1/4 tsp salt

3/4 cup- 1 full cup sugar, pending taste

3/4 cup room temp butter

1/2 cup milk

4 eggs

2 tbsp vanilla extract

1 tsp almond extract

2 cups fresh blueberries -washed, dried, and set aside

1/4 cup sugar to top blueberries

method: preheat oven to 350f. butter a 9×9 glass baking dish. position one rack in center of oven, and the other rack at the second from the top.

with mixer, cream together butter and sugar until well mixed.

once batter is well combined and fluffy, add milk, vanilla, and almond extract (if using it) at a low-speed. add eggs, a few at a time, and let it slowly mix.

combine all dry ingredients together.

add dry ingredients into wet ingredients. mix until all ingredients are well combined.

pour 3/4 batter into prepped baking dish. sprinkle most of the blueberries on the batter, pressing them down into the batter.

pour remaining batter on top of the blueberries, then spread the rest of the blueberries on top of that. sprinkle sugar evenly over berries and batter.

bake for 30 minutes, then carefully move to the high rack. don’t let it jiggle too much!

continue to bake for 20-30 minutes, until top is crusty brown and edges pull away from sides slightly.

let it cool for a bit before scooping a huge piece out. this would be great with some vanilla ice cream or freshly whipped cream.

cook’s notes:

1. here is a secret that no one knows: i demolished this. i mean, i ate almost a third of it. we took it to a party, and no one could figure out where it all went so quickly. it was all blamed on this nice woman who was standing over it in the kitchen with a big spoon, exclaiming “i’m in heaven, oh god”… i said “she must have eaten it all.” she didn’t. i slinked away with my empty plate, my teeth stained blue. i ate 1/3 of it, and i’m not sorry.

2. i took this to my parent’s house this weekend, and my dad asked me if i used yellow cake mix….? i think that’s a compliment?..?…

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8 thoughts on “blueberry cobbler

  1. I’m a little confused… the first step is creaming together butter and sugar, but the only sugar listed in the ingredients is “for the blueberries.”

    Did you leave out sugar in the list for the batter? It sounds yummy though!!!

  2. by the way, thanks for stopping by and the attention to detail i was lacking!
    looks like you’re all ready for your new arrival.. her room looks beautiful!
    anyone who is not yet hip to joyfulabode.com should head over there right now for some great recipes and great life-in-general tips!

    • No problem.It just sounded so yummy I thought I’d add it to my “to make” mental file for when we get our hands on some more delicious blueberries. My husband will appreciate it! 🙂 And thank you for the sweet words about my baby’s room!!!

  3. I made this for a 4th of July picnic and only told a few that it was going to be gluten free and I used a substitute sugar, except for the top 1/2 cup of sugar, so it became a mostly sugar free recipe too. I doubled the recipe and put it into a big red and white polka dot casserole dish. (Red, White and Blue!) It not only looked beautiful but was gobbled up faster than I thought possible. Everyone loved it! Thank you for this wonderful recipe! This is a “keeper”!

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