Thursday, July 17, 2008


I've been buying too many blueberries. It's because there are so many available, and I love blueberries. And the season is so short.

But the problem is I just can't eat them fast enough. I've frozen about 12 cups, and I'm sitting with 3 pints in my fridge.

It's not like I have a full house any more. It's just Guy and me, and we're trying to cut down on sweets. Well, I mean I'm trying to cut down on sweets. He doesn't eat sweets. But I made this cobbler anyway. It's partly because of the blueberry glut,
partly because I wanted to try a cobbler with whole grains,

but mainly because of this exquisite ice cream I bought. Harris Teeter had Dove Ice Cream on sale half price. And it just looked too good to pass up. Irresistably Raspberry is vanilla ice cream with raspberry sorbet, chunks of Dove chocolate, and a ganache of dark chocolate over the top. Now who could say no to that? And I thought it would go so well with the cobbler. I wasn't wrong.

This cobbler was delicious, and the

Dove Ice Cream was the perfect

complement. Guy liked it. And our friends, who I gave some to, also liked it.

I also found a nice 2-lb. bag of whole-grain cornmeal in our local Food Lion. I was surprised to see their new section for organics and whole grains. They have a wonderful selection of things I haven't seen anywhere else in our little town. Like the cornmeal. They actually had 3 different kinds to choose from. This cornmeal has a wonderful flavor and really made this
cobbler special.

Judy's Whole-Grain Blueberry Cobbler
Rating 10 out of 10
Filling: 4 cups blueberries
1/2 - 3/4 cup vanilla sugar (or plain)
2 tsp. cornstarch
1 tsp. lemon zest
1 tsp. lemon juice
1/2 tsp. cinnamon
big pinch fresh grated nutmeg

Topping: 2 Tbsp. butter
1/2 cup vanilla sugar
1/2 egg (1-1/2 Tbsp. - 2 Tbsp.)
1/4 cup+2Tbsp. lite sour cream
1/8 tsp. cinnamon
1/2 cup white whole wheat flour
1/4 cup whole-grain cornmeal
1 tsp. baking powder
1/4 tsp. sea salt

Combine all filling ingredients in a large mixing bowl. Toss to distribute. Let stand 15 minutes.
Preheat oven to 375F. Lightly spray a 9" square baking dish with non-stick cooking spray; set aside.

Prepare topping: Whisk softened butter with sugar, egg, sour cream and cinnamon till smooth and well combined. On wax paper or in a small dish, combine the remaining dry ingredients, blending well. Add to egg mixture and whisk or stir with spatula only till just combined. Do not overmix.

Spoon berries into baking pan; spoon topping over berries. (Just drop in spoonfuls; don't worry about it being perfect -- it's a rustic cobbler.) Bake about 30-35 minutes, or till topping is done and berries are bubbling. Use a toothpick test to see if cobbler is done.

Serve warm with whipped cream, cool whip, or ice cream. Serves 4-6


Katrina said...

Looks yummy! The recipe says 1/2 cup vanilla???? That's a lot of extract. ;)
LOVED the broccoli/tomato salad. Made it for dinner last night. Added some extra veggies, it was great. All about the vinaigrette that was so good. I added some cut up zucchini, yellow squash, green peppers, a splash of corn cut off the cob that I had, the broccoli and tomatoes. De-lish--and healthy. Will get pictures posted--sometime. Can't seem to get the posting done that I want to! Your recipes are great.

Judy said...

Katrina - it's 1/2 cup of vanilla sugar. Or you can use plain sugar. Thanks for bringing that to my attention -- I fixed the post. I'm glad you liked the broccoli/tomato salad, and adding more veggies is always a good idea. We need to eat our veggies.