I) Here we have blueberry cobbler. A cobbler is basically fruit roasted in the oven with a cake topping. The cake batter is a basic batter using both baking soda and powder for the lift and rise in the batter. Additionally, the recipe calls for buttermilk, which I didn’t have. However, the acidity in the buttermilk interacts with the baking powder, so without the acidity the cake will be missing something. To make buttermilk substitute, add a tablespoon of vinegar to a cup of milk and let sit for 5 minutes. Use as needed.
II) Blueberry Cobbler
· 1 ¾ cups all purpose flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· 6 tablespoons butter at room temperature
· ¾ cup sugar
· 2 large eggs
· ½ cup buttermilk
· 4 pints blueberries
· ¼ cup sugar
· 2 tablespoons flour
· 1 tablespoon lemon zest
1) Cream butter with sugar for topping. Add eggs and incorporate until smooth paste. Sift all the dry ingredients together. Working in batches alternate between adding dry goods and adding buttermilk in 3 batches. Blend until incorporated.
2) In a baking dish mix all ingredients for filling. Spoon the batter out over the filling. Bake at 350 degrees for 40 minutes, or until a skewer stuck in the middle comes out clean. Serve warm.
III) Results and Discussion
This recipe is just a method. You could replace the blueberries with any fruit that is fresh. This works great with peaches. Having a simple cobbler in your repertoire allows you to make a dessert that is as much about the fruit as it is about the cake.
Keller, Thomas, Dave Cruz, Susie Heller, Michael Ruhlman, and Amy Vogler. Ad Hoc at Home. New York: Artisan, 2009. 296. Print.