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!