Bounty of blueberries

Going to the grocery store or farmer's market this time of year can be overwhelming. There's so much beautiful produce that I want to use that sometimes I can't choose. Then, there's the fear that if I don't pick up a particular item right then, it will be gone or out of season the next time I come. I guess I should lighten up a bit because grocery shopping should not be this stresssful.

Along the lines of enjoying summer's bounty of produce options - here's a nice little recipe for Blueberry Cobbler. I made this with some beautiful big, ripe blueberries. It makes 2-4 servings depending on how hungry you are.

Lemon Blueberry Cobbler


2 cups picked-over blueberries
1 teaspoon freshly grated lemon zest
1/3 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom (Don't skip this - it adds a really interesting flavor)
1/2 to 3/4 cup heavy cream (add gradually to determine exact amount)
Good vanilla ice cream


Preheat oven to 400° F. and butter an 8-inch glass pie plate - or small casserole dish.

In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate or dish.

Into another bowl sift together flour, baking powder, cardamom, and a pinch of salt. Add cream and stir until mixture just forms a thick, sticky dough. Drop dough in mounds on blueberry mixture and bake in middle of oven until crust is golden and cooked through, about 25 minutes. Let cool for 20 minutes and serve with good quality vanilla ice cream. YUM