A Tasty Treat for the 4th

Blueberry Cobbler

Serves 6 to 8 

For the Filling
2 pints or 1-1/2 pounds fresh blueberries
1/4 cup granulated sugar
1/4 cup soft brown sugar
Pinch of salt
Zest of 1 small lemon, plus 2 Tablespoons juice
2 Tablespoons corn starch

For the Topping
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
6 tablespoons cold butter, cut into small pieces
1/4 cup granulated sugar, plus 1 tablespoon
3/4 cup heavy cream, plus 2 Tablespoons
1 large egg yolk
1/2 teaspoon vanilla extract

1. Preheat over to 375°F. In a medium bowl, combine all the ingredients for the filling and mix well. Transfer to a 1-1/2 quart baking dish.
2. Make the topping: In a large bowl, stir together the all-purpose flour, baking soda, salt and cinnamon. Add the butter, and using your fingers or a couple of knives, cut or rub the butter into the flour mixture until it resembles coarse bread crumbs. Stir in the sugar. Whisk together 3/4 cup of the cream, egg yolk and vanilla extract in a bowl or jug. Pour the cream mixture into the cobbler crumbs and mix lightly to combine until a soft dough forms.
3. Drop spoonfuls of the cobbler topping over the blueberry filling, leaving a few gaps between the mounds. Brush the dough with the remaining heavy cream and sprinkle over the remaining sugar.
4. Bake for 30 to 40 minutes, until the filling is bubbling and the cobbler topping is golden brown. If it is browning too quickly, cover with foil. Leave to cool for at least 20 minutes, and serve warm or at room temperature, with vanilla ice cream or whipped cream.

Monday’s Specialty Sauce - Mar 4, 2013

Wild Maine Blueberry Jam – Stonewall Kitchen’s jam is bursting with sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon, creating the perfect complement to Blueberry Sour Cream Coffee Cake.

Blueberry Sour Cream Coffee Cake

Just Grillin carries bold ingredients for Blueberry Sour Cream Coffee Cake:
2 cups all purpose flour
1 Tbsp baking powder
1/4 Tsp salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
2 eggs, beaten lightly
1 cup sour cream
1 Tbsp vanilla extract
1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well

Directions:
1. Pre-heat grill or oven to 350 degrees.
2. Butter a 10” bundt pan and lightly dust the inside with flour.
3. Sift together and set aside the flour, baking powder and salt.
4. In a mixer, or by hand, cream sugar and butter until light and fluffy.
5. Add eggs, blending well, and then add sour cream and vanilla. Mix until combined.
6. Gradually fold in flour, baking powder, and salt into creamed mixture until just blended.
7. Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
8. Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight "trough" with a spatula.
9. Gently spoon the blueberry mix into the batter "trough", being careful not to touch the side of the pan.
10. Spread the remaining batter over the jam and smooth the top.
11. Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
12. Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!

http://www.justgrillinflorida.com/category/recipes/desserts-1/