Blueberry Blues

Maine is the top wild blueberry producing State.  Local officials say that this is supposed to be a very good year.  Maine wild blueberries are smaller and sweeter than a high bush berry.

I’ve got the blueberry blues because I won’t be able to travel to  Washington County, Maine for the annual “Machias Wild Blueberry Festival” that takes place on August 17-19, 2012.  It’s a full weekend of blueberry everything–pancake breakfast, pies, homemade jams, crafters & artisans, pie eating contest, a  musical,  road race, raffles, and something not to be missed, the Blackfly Ball.  It’s worth the trip.   FMI:  http://www.machiasblueberry.com/

 

 To pay respect to the Maine wild blueberry, I am offering two recipes for Blueberry Cobbler–one from Maine and the other from Texas.  The first cobbler is from a very old booklet, “Maine Blueberry Recipes” produced by the University of Maine for the Washington County Cooperative Extension office.  The booklet was created many years ago (like 40+) and offers recipes from residents of  Washington County, Maine.   This cobbler is a  traditional recipe.   Mixed & ready for the oven..

 

 Maine Wild Blueberry Cobbler

4 cups wild blueberries

¼ cup melted butter

1 cup cake flour

¼ teaspoon salt

3 tablespoon shortening

¼ cup milk

1 cup sugar

1 1/2 tablespoons lemon juice

3 teaspoons baking powder

¼ teaspoon nutmeg (or cinnamon)

1 egg

Stir together berries, sugar, melted butter, and lemon juice.  Place in 8 x 8 inch baking dish.  Mix and sift dry ingredients:  cut in shortening.  Beat egg and milk together; stir in dry ingredients.  Cover berries with dough mixture.  Bake in 350°oven 40 minutes.  Serve with whipped cream or ice cream.  NOTE:  I used cinnamon, threw in some lemon zest and I think another egg would help.

The other cobbler recipe is one I tried last year and really liked.  It is called “Texas-Style Blueberry Cobbler” and is from the August/September 2011 issue of Cook’s Country magazine.  They switched up peach cobbler recipes to use fresh blueberries and did major testing of the recipe to make it work.  Buttered batter and gobs of lemon zest sugared berries ready for the oven…

Texas-Style Blueberry Cobbler

4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled

1 ½ cups (10 ½ ounces) sugar

1 ½ teaspoons grated lemon zest

15 ounces (3 cups) blueberries

1 ½ cups (7 ½ ounces) all-purpose flour

2 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ cups milk

1.  Adjust oven rack to upper-middle position and heat oven to 350°.  Place 4 tablespoons cut-up butter in 13 x 9-inch baking dish and transfer to oven.  Heat until butter is melted, 8-10 minutes.  Watch the butter so that it does not get scorched.

2.  Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined-about 5 pulses; set aside.  (I mixed in the lemon zest by hand-it was fine).  Using a potato masher, mash blueberries and 1 tablespoon (I used 2) lemon sugar together in bowl until berries are coarsely mashed.

3.  Combine flour, remaining 1 ¼ cups sugar, baking powder, and salt in large bowl.  Whisk in milk and 8 tablespoon melted, cooled butter until smooth.  Remove baking dish from oven, set on cooking rack, and pour batter into the hot dish. 

4.  Dollop mashed blueberry mixture evenly over batter, 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, with ice cream.

Both of these cobblers were delicious-cinnamony-sugary-buttery-lemony-blueberrieeee.   The difference is: the Maine cobbler puts the berries on the bottom and has more of a biscuit/shortcake batter on top.  The Texas style puts the batter on the bottom, then the sugared, squished berries in gobs on top, making the whole thing more cake-like in texture when baked.  

 MAINE Style VS TEXAS Style

Please vote your favorite via Comment

 NOTE:  For Texas, the secret is to use a glass dish for baking.  Aluminum does not conduct the heat properly and the batter does not brown up.  I learned this the hard way last year when making two large pans for an event.  I used disposable aluminum pans-what a mistake!  You really want the edges to brown and crisp up on this one.  Also, if using frozen berries, thaw them first.  Don’t wash the berries, but if you feel you must, make sure they are drained and dried well.  Using fresh berries, if possible, is always the best approach.

Bears love blueberries-enjoy your berry season wherever you are!

Respectfully, Susan

 

2 thoughts on “Blueberry Blues

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