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By Elsie Callender, Contributing Writer

One of the reasons why food is so powerful is because it creates a bridge to the past. Food reminds us of our roots and connects us to people who cooked for us, fed us, and ate with us.

Blueberry cobbler reminds me of my paternal grandmother, born and raised in Savannah, whom we called Mema. Growing up, we went to Mema’s house once a week. If it was summer, we grandchildren spent the day with the dress-up box, watching 90s TV shows, and playing outside for hours. Sometime around 6:00 or 7:00, when it was still perfectly light outside, we were called in to supper.

Mema served a rotation of undeniably Southern foods–shrimp Creole, cornbread, black-eyed peas, mock steak with gravy, wheat sticks, and the like. Of her Southern desserts, blueberry cobbler was my favorite.

There are two main ways to make blueberry cobbler. Option 1 is to put the blueberries in the pan first and drop biscuit dough on top. Option 2 is to put batter in first, layer blueberries on top, and let the batter rise around the berries. The second option is what Mema did, and I find it just a bit easier. Making a muffin-like batter is quicker than cutting butter into a biscuit dough.

This recipe is inspired by Mema’s blueberry cobbler. You can use white whole wheat flour if you don’t have pastry flour. Be sure to serve it with cream in some form — ice, whipped, or fresh!

Cobbler Ingredients

Southern Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup rapadura
  • half a lemon
  • 1/2 cup butter
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup rapadura
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk

Instructions

  1. Preheat the oven to 350. In a large bowl, stir the blueberries, 1/4 cup flour, 1/4 cup rapadura, and juice of half a lemon. Set aside.
  2. Put the butter in a 9x13 pan and place in the oven to melt. In a medium bowl, combine the remaining flour, rapadura, baking powder, and salt. Stir in the milk.
  3. Spread the batter in the pan of melted butter. Pour the blueberries over. Bake for 25-30 minutes, until the edges of the cobbler are lightly crisped and a knife inserted in the batter comes out clean.
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Blueberry Cobbler

What Favorite Foods Connect You to the Past? Which Dishes Remind You of Loved Ones?

This is the writings of:

Elsie is having the time of her life running her own kitchen as a young wife, blogging about food and natural living at Richly Rooted, and traveling every chance she gets. Born and raised in the South, she now lives in Michigan with her husband. Her favorite foods include fried shrimp and creme brulee, and activities that are particularly close to her heart are taking walks with a good conversation partner, picking berries, reading on the beach, and swinging. She believes that a real food journey should be a joyful and freeing one.

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6 Comments

  1. This sounds AMAZING. I really have got to get some blueberries! We love cobbler, and this looks so easy and simple. :) Thanks for sharing, Elsie! The best part is the story about your grandmother. I love how food and memories are so connected–being in a family that loves to cook and eat, I have a lot of those food-related memories. :)

    Reply

    • Thanks, Jaimie! I think it’s pretty cool how food can be a way to show love. I can’t wait to create special meals for my future kids and grandkids. In the meantime, my husband and I get to create food memories and traditions together, which is also awesome!

      Reply

  2. tried this, came out perfect and was delicious! thank you

    Reply

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