Blueberries are one of my favorite berries. I've been known to pick up a pint at the farmer's market that stops by work and just snack throughout the afternoon. The husband doesn't like it so much because he knows by just looking at me (I don't know how he does it!) and is upset when nothing comes home for him. However, I managed to snack on something else a few weeks ago and brought home a nice quart of blueberries to help celebrate the hub's birthday.
Yes, the hub's birthday is at the end of June and I'm just getting around to posting this. It's not for lack of tastiness as I thought this was awesome. S thought the blueberries were a bit to sweet so I might be more aware of the original sweetness of the berries before adding all the sugar, but the cardamom in the biscuit batter made for a nice spice to offset the sweetness. This was my first time using caradmom and I really enjoyed it. It's unlike anything I've used before and despite a little spill across the kitchen floor, it won't be the last. I actually used cardamom seeds and ground them myself in our new grinder. It worked out very well and the aroma filled the kitchen for the evening.
Blueberry Cobbler (Adapted from Gourmet Magazine via Foodnetwork.com)
Makes 4-5 servings
Ingredients
2 cups blueberries, rinsed and dried
1/3 cup sugar
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp cornstarch
2/3 cup all-purpose flour
1 tsp baking powder
1/8 tsp ground cardamom
pinch of salt
1/2 cup heavy cream
Directions
~Preheat the oven to 400 degrees.
~Butter an 8-inch glass pie plate.
~In a large bowl, toss blueberries, sugar, zest, lemon juice and cornstarch until well mixed. Transfer blueberry mixture to the pie plate.
~Bake blueberry mixture for 5-7 minutes, using a cookie sheet under the pie plate to catch any blueberry mixture that bubbles over.
~Meanwhile, whisk together the flour, baking powder, cardamom, and salt until mixed.
~Add cream, and stir until a dough forms.
~Drop dough into 5 mounds on top of blueberries.
~Return to oven and bake for another 20-25 minutes until the biscuits are cooked through and golden.
Enjoy!
Makes 4-5 servings
Ingredients
2 cups blueberries, rinsed and dried
1/3 cup sugar
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp cornstarch
2/3 cup all-purpose flour
1 tsp baking powder
1/8 tsp ground cardamom
pinch of salt
1/2 cup heavy cream
Directions
~Preheat the oven to 400 degrees.
~Butter an 8-inch glass pie plate.
~In a large bowl, toss blueberries, sugar, zest, lemon juice and cornstarch until well mixed. Transfer blueberry mixture to the pie plate.
~Bake blueberry mixture for 5-7 minutes, using a cookie sheet under the pie plate to catch any blueberry mixture that bubbles over.
~Meanwhile, whisk together the flour, baking powder, cardamom, and salt until mixed.
~Add cream, and stir until a dough forms.
~Drop dough into 5 mounds on top of blueberries.
~Return to oven and bake for another 20-25 minutes until the biscuits are cooked through and golden.
Enjoy!
2 comments:
Brie - that looks delicious and I am so glad for a blog post! Your photographs are fabulous as well. I think you must have more talent in your little finger than I have in my whole body! :) Please keep posting! <3 Jaime
This looks great. Seems fresh blueberries are coming at me from every direction this time of year!
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