Recipe: Blue Star Blueberry Cobbler

It’s the tail end of the blueberry season. What to do with all of those U-pick berries in your fridge before they spoil? Why, blueberry cobbler, of course! This recipe comes courtesy of Blue Star Farms, 2647 68th St., Fennville. If you didn’t get out to one of the area’s many blueberry fields and pick them yourself, not to worry, Blue Star is still selling this season’s berries in frozen form onsite Monday-Friday 9 a.m. -5 p.m.

Lightly grease an 8-inch square baking dish. Place the blueberries in it, add the vanilla and lemon juice, then mix. In a measuring cup, stir together 1 cup of sugar and 1/2 teaspoon of flour. Sprinkle it over the berries, then stir in the melted butter.Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, the baking powder and 6 Tablespoons of sugar. Rub in the cold butter using your fingers (or cut in with a pastry blender) until it’s in small pieces. Make a well in the center and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover and let batter rest for 10 minutes.

Preheat oven to 375 F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix the cinnamon with 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes (or until the top is golden brown). A knife inserted into the topping should (apart from some blueberry syrup) come out clean. Let cool until just warm before serving. This can be stored in the refrigerator for two days.

For more information visit bsfblueberries.com.