|Blueberries…this tiny purple berry has quite a bit of flavor for something so small. They taste sweet, yet are also tart, it doesn’t have a lot of juice, but just enough. Some think they are pretty bland, but I disagree. This little berry has some punch to me. For this recipe in particular, I would like to suggest using fresh blueberries and remember to select firm dark berries. Frozen blueberries may get mushy after defrosting and you certainly want a bit of bite to the cobbler once baked!|
For the filling
2 pints (4 cups) blueberries
1 teaspoon vanilla extract, I like to use a Madagascar Bourbon vanilla extract, it has such a rich and delicious flavor
2 teaspoons orange zest and 2 tablespoons orange juice, Naval oranges are my favorite because the juice is nice and sweet, but any other will do just as well
¼ cup white sugar
1 tablespoon flour
1 tablespoon butter, melted
I like to wash my blueberries before using them. Drain them in a colander if you have, if not, a sieve will do the trick, just so that you get off the excess water. In the meantime, while the blueberries are being drained, start melting the butter.
Place the blueberries in a big bowl so that you can mix the filling easily. I add each ingredient and mix thoroughly, then add the next and so forth, it is just better incorporated that way. Now be careful not to crush the berries while mixing. Add sugar, orange juice, orange zest, vanilla extract and then butter. Once you add the butter, you will notice that it gets a bit hard on the blueberries, don’t worry. Finally I add the flour and let it just sit until I have finished the biscuits for the filling. Now, leave that spoon in the bowl, you will need it again to mix one last time before putting into the baking dish.
This would be the perfect time to start preheating the oven to 375°.
Now to the biscuit topping
1 ½ cups of all-purpose flour
¼ teaspoon of salt
3 teaspoons baking powder
5 tablespoons white sugar
5 tablespoons softened butter
¾ cup of whole milk with ¼ teaspoon of pure vanilla extract, I used the same vanilla extract as in the filling
2 teaspoons of white sugar with a pinch of cinnamon to be sprinkled on the biscuits before baking
Mix flour, salt, baking powder and sugar. Once well blended, add softened butter then add milk with vanilla extract slowly. The mixture will be a bit soft in consistency, but I don’t like a hard topping when it’s baked.
At this point, butter a shallow baking dish well and give the blueberries one last good mix before putting the filling into the baking dish. Take two tablespoons and make an egg shaped biscuit with the dough and gently place on top of the filling. Have fun placing the biscuits in an attractive pattern, but it’s okay if you want to drop the biscuits any way you want.
Once the dough is complete, mix two teaspoons of white sugar with a pinch of cinnamon in a dish and sprinkle over the biscuits before placing the dish into the oven.
Bake for about 45 -50 minutes. Voilà! Here is a comforting dessert with just the right amount of sweetness, at least for me.
I found that using Navel oranges instead of lemons gave the filling a fresh sweet taste and mellowed the tartness of the blueberries.
Now, go forth, add some vanilla ice cream into the mix and enjoy!