Blueberry Cobbler, Texas-Style

Last weekend my friend (and CSA member) made the BEST blueberry cobbler. It was so good that I had to share the recipe with all of you.

It is different then the typical cobbler that is fruit under a crumble mixture of sugar, flour, oats and butter. It is made by pouring a batter over melted butter in a pan, then sprinkling fruit on top and baking. The fruit sinks as the batter rises, forming juicy pockets under a crisp, craggy crust. I hope you enjoy it as much as we did.

-- Melissa



Blueberry Cobbler, Texas-Style
Yields: 10 servings

4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled.
1½ cups (10½ oz) sugar
1½ teaspoons grated lemon zest
15 oz (3 cups) blueberries
1½ cups (7½ oz) all purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
1½ cups milk

1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 × 9” baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.

2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.

3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.

4. Dollop mashed blueberry mixture evenly over butter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm

Recipe from Cook's Country

Me Vs. Hemingway Vs. Two Pounds of Blueberries

Mojitos and summer go together like peanut butter and jelly, or birthdays and cake, or... other great things that go together. The limey cocktail with its hit of mint is cool, light, and refreshing when done right (careful about adding too much of those pre-made mixers, they can easily make into a syrupy sugary mess).  They're also relatively easy to make and always impress a crowd.

I was churning them out assembly line style the other night by a friend's pool, and decided to see what I could do to hook it into our old CSA haul.  I love raspberry mojitos, and decided to investigate a few recipes using blueberries.  Here's a couple I've come across.  The first is essentially a pretty traditional mojito with blueberries (the way I like it) the second is a bit more work and kind of a hybrid summer cocktail - but may be worth the work to those looking for something different. - Tim

Blueberry Mojito

 Ingredients:
8 blueberries
6 to 8 mint leaves
3 ounces club soda
2 ounces Bacardi Limón
1/2 ounce simple syrup
1 lime wedge or splash fresh lime juice
Garnish: Mint sprig and additional blueberries

Instructions: Muddle the blueberries and mint with a splash of soda in a shaker until they're crushed. Fill a shaker with ice, and add the Bacardi, lime, and simple syrup. Shake together, strain into a glass filled with ice, and add the soda. Garnish with mint and blueberries.

Provided by: Mixologist Greg Harrington
Served at: Blue Fin

RecipeCourtesy of: http://www.nymag.com/listings/recipe/blueberry-mojito

Image Courtesy of: http://www.chickadvisor.com/article/sizzling-summer-cocktails/

Blueberry Mojito

 Ingredients:1 cup fresh mint leaves
1 Tablespoon fresh lime juice
1 teaspoon sugar
4 tablespoons blueberries
½ cup lemonadeSplash soda
1 ounce light rum
½ ounce dark rum
Mint sprig, to garnish
Lime slice, to garnish

Instructions: In a tall 16-ounce glass, muddle mint leaves, lime juice and sugar. Add 2 tablespoons of the blueberries and mash until juicy. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.

Bar Chef Bonnie Ulmer of Royal Street Café – Deer Valley, UT
Adapted by StarChefs.com
Courtesy of: http://www.starchefs.com/blueberry/html/recipe_mojito.shtml