Did you know I have an Instagram Account? I was pretty late to the party on that one. Life is busy enough without adding yet another social platform to worry about, amIright? But once I got started I realized its a pretty fun place to document some of the amazing food that we eat around for “regular” meals. Because somewhere along the line blogs became a place where everything is supposed to follow a planned “publication calendar” and every post is supposed to be chock full of fastidiously planned and plated photos, not to mention the step-by-steps. Or so I’m told.
My point being, somewhere along the line I stopped documenting our life on here unless I had 30 gorgeous photos to go with it. Recently I stepped back and decided thats maybe a shame. Because this is my website and I can do what I want (ha!). And because sometimes we eat some amazing food that you might like to try. And I only got one good shot. So, today, here’s that one good shot.
This is a blueberry cobbler we made over the weekend. It was delicious. Jon requested it and bought the blueberries and ice cream. The kids stood on stools and dunked their hands in the raw flour and smelled the lemon zest and ate the berries while I swatted their little hands away from the dish.
We ate it in the backyard, warm and topped with that aforementioned ice cream. Surrounded by fireflies, while Lilly had a dance party and looked for the first stars in the sky. It was a night worth remembering and a dessert worth remembering. So here I am documenting it. And sharing it with you. No staged lighting, so meticulous photography. Just one quick shot before the ice cream melted and took the moment with it.
A note about the recipe — its based on directions from Alice Water’s The Art of Simple Food (incidentally, one of my most favorite cook books). I halved her drop biscuit recipe and downsized the whole dessert to a 1-quart ceramic baking dish. Mostly because I only make what we’ll eat the first night — day old desserts never seem to get much love around here. Although this one would make a particularly delicious summer breakfast.
2 pints fresh blueberries, washed and picked through for stems
1 1/2 tablespoons sugar
1 1/2 tablespoons flour
zest and juice from half of a fresh lemon
3/4 cup all purpose flour
1/8 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
3 tablespoons unsalted, cold butter, cut into small pieces
1/4 cup plus 2 tablespoons heavy cream, divided
- Preheat oven to 375 degrees F. Grease a 1 quart baking dish and set aside.
- Combine blueberries, sugar, flour and lemon zest in a small bowl and toss until evenly mixed. Transfer blueberries to prepared baking dish and set aside.
- In a medium bowl, combine flour, salt, sugar and baking powder. Use your fingers to blend butter into flour mixture until they are the size of small peas.
- Add all but one tablespoon to the flour mixture and lightly stir until just combined.
- Carefully drop dough over blueberries in the baking dish. Dough will be crumbly. Use a pastry brush to lightly brush the top of the dough with remaining tablespoon of heavy cream.
- Place cobbler in the oven and bake at 375 F for 40 minutes, until fruit is bubbly and top is golden.
- Remove from oven and allow cobbler to cool for 10 minutes before serving. Serve warm with vanilla ice cream.