We picked this cookbook up at Cracker Barrel a while back, and it’s been pretty handy so far. Last weekend on Easter I was wondering what to make for dessert (because I forgot to get anything ahead of time) and found a recipe for cherry cobbler. I didn’t have any cherries, but I did have blueberries!
So, once again, I had to make a few alterations to the original recipe.
15-oz tart red cherries 2-1/2 c frozen blueberries (water added)
1 c flour
1-1/4 c sugar, divided (less if you’re not a sugar addict)
1 c milk
2 t baking powder
1/8 t salt
1/2 c butter melted
Preheat oven to 400 F
Preparing the Blueberries
Substituting frozen blueberries for cherries presented a few issues. There were no juices, so I added water to each cup I measured out.
That turned out to be a bit much and made too much syrup. I probably should have considered that the frozen blueberries would melt some and create their own juices and only added a little bit of water.
Despite that mishap, I cooked the blueberries over medium heat until the juices began to boil. Then remove from heat.
Mixing the Batter
This should have been the easiest part, but not so. I should have considered that the sugar amount was based on using tart cherries. 1 cup of sugar was too much for my non-sweet-loving taste buds. Half probably would have been perfect.
Mix flour, sugar (1/2 to 1 cup depending on how much sugar you can stand), milk, baking powder, and salt. My batter was a little lumpy, but it seemed to work fine like that.
Buttering the Dish(es)
It seems like it would be much easier to simply spray these with a non-stick spray or butter the ramekins with a stick of butter, but the recipe said melt the butter and swirl it around to coat the dish (4-6 ramekins or 2-quart casserole dish).
FYI: swirling butter in ramekins can be a little messy…
It seemed like a lot of butter in the ramekins, but I went with it anyway, because butter makes everything taste better.
Put it all Together
As you can see, there really was a lot of butter! It’s kind of just floating on top of the mixture, but I decided to trust the recipe on this one.
Before all the butter came floating to the top, the recipe said to:
(1) equally distribute the batter into all the ramekins, then
(2) spoon in the blueberries.
DO NOT STIR!!! then,
(3) sprinkle remaining sugar on top
Again, I don’t like sickly sweet desserts.The recipe reserves 1/4 c sugar to sprinkle with. I used less that half of that, instead just sprinkling a pinch or two on top of each ramekin. That was plenty for me.
Bake your blueberry sugar bombs at 400 F for 20-30 minutes. It took closer to 30 minutes for me, but my blueberries were a little soupy, so yours may be different. Serve them warm, with ice cream or whipped cream if you want to fall into a sugar coma afterward.
Aside from these being really sweet due to swapping blueberries for cherries, they turned out great! I think I’ll try the recipe again with cherries and see how the sugar plays out there. I bet this recipe could be adapted for a variety of fruits, but sweetness level of the fruit definitely needs to be considered before throwing in the full amount of sugar!