Absolutely the Best Blueberry Cobbler

I'm sure you all know by now many of the berries have been categorized as "superfood". Frozen berries are one of those things that we always have. I often fantasize living in a place where I'm surrounded by berry shrubs, where I hand-pick the berries that go into the cereal bowl every morning. Just like Michael Doucett's house by the sea in Seattle. I was absolutely mesmerized when I visited his house last August. The best part is: he didn't even grow the berries!

The blue or purple-black skin of blueberry is a good indication of the presence of the antioxidant anthocyanidins. These antioxidant compounds have practical application in protection against Alzheimer's disease, to improve vision and protect against age-related macular degeneration. Traditionally, blueberry has been used for treatment of diarrhea and constipation; thanks to its high fiber content, as well as tannins,which act as astringent to firm up loose stool.

The fresh berries sold in the store are not only expensive but also spoil quickly. I'm so glad they have locally grown frozen berries (good quality, too) that are sold at half the price of the imported ones.

"Is cobbler the same as crumble?" that rose to my head when Adrian told me how much he used to enjoy the berry cobbler his mother made when he was a kid. Although I was told they are similar, I wasn't too satisfied with the hesitation in the answer. I once made a berry crumble for Adrian's birthday. The topping was made of rolled oat, sour cream and chopped nuts, giving it a more flavorful crisp. Cobbler on the other hand has a scone-like or biscuit-like topping. Do you know that although cobbler is common in both America and United Kingdom, they each have different meanings? In the United State, cobbler is a sweet dessert with fruit filling such as an apple cobbler. In the United Kingdom, it consists of savory such as lamb casserole.

The Best Blueberry Cobbler

I didn't make the claim. It was by a website dedicated to blueberry and blueberry only. Some changes I made

1. I mixed 1/4 cup brown sugar with 1/4 cup white sugar
2. I used sour cream (1 tablespoon lemon juice + 1cup cream for homemade if you prefer like I do) instead of milk
3. Be generous with cinnamon
   

We had it together with the Smoked Salmon Egg Florentine for breakfast YUM! The crust resembled scone except much softer and moist.

Ingredients:
2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1/2 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
Lightly grease an 8 inc h square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1/2 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

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In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers until it is 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 the oven to 190C. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.
Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.






Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving.
This can store in the refrigerator for 2 days.