I got the phone call I wait for every year the other day from my parents!
“The blueberries are ready to pick, honey. Come get all you want.”
Not everyone can say they have their own private blueberry patch. What started out as 4 bushes growing up has morphed into over a dozen through the years, all in various varieties and stages of production.
If you live in the South, you learn pretty quickly to take care of outside activities early–before the heat of the day. So, that’s what we did. We loaded up early to pick. The branches were so full, all I had to do was rake my hand down the clusters of dew-covered berries and they plunked in the bottom of the bucket. In no time, I had a huge “mess” of them to bring home. Of course it took a bit longer than it should have because we had to make several potty breaks, pit stops by the playhouse, and take ‘treacherous’ excursions on the Jeep through the yard–complete with an imaginary bad-guy chase– in order to keep everyone happy.
I seemed to be the only one focused on the REAL reason we were there.
Apparently, little fuzzy caterpillars have an affinity for blueberry bushes. Did you know that they make little Princesses squeal really loud when they come out of nowhere? I have to admit, they made me curl my toes a few times too.
There are countless recipes for blueberries–pies, buckles, muffins, icecreams, pancakes, even blueberry salsa (not really sold on that idea yet)! While they’re all delicious, none of them can beat a handful of freshly-picked blueberries on top of your morning cereal.
But there is one, my Momma’s Cobbler recipe, that fits this simple summer berry perfectly.
Want to know the secret?
There’s nothing fancy about it.
Anyone who has even a meagerly stocked pantry will have everything to make it. No special trips to the store for gourmet ingredients.
- 1/3 c. milk
- 1 c flour
- dash of salt
- 2 tsp. baking powder
- 1/3 c shortening
- 3 c berries
- lump of butter
- 2/3 c. sugar
- 1 T flour/cornstarch
On stovetop, cook down the berries butter, sugar and flour/cornstarch until juices thicken slightly.
In a bowl, combine flour, baking powder and salt. Cut in shortening. Add milk, stirring until dough forms. On a floured counter top, divide dough in two, and roll out to fit baking pan. (I use an 8×8 baking dish.)
Place the crust in the bottom, add the fruit, then cover with second crust.
Bake at 350 degrees for 30 minutes.