Down-East Blueberry Cobbler

This blueberry cobbler recipe is a dish Berry’s mom makes when we visit. It takes 10-minutes to assemble and it’s perfect to pop in the oven while we’re eating dinner and pull out for a warm, fresh baked, delicious dessert. You can also use mixed berries such as blackberries, strawberries, and raspberries. It’s perfect served with a scoop of vanilla ice-cream. Enjoy!

Down-East Blueberry Cobbler
2 tablespoons cornstarch
2/3 cup sugar
3/4 cup water
3 cups blueberries
1 teaspoon plus 2 tablespoons canola oil
2 teaspoons cinnamon
1 cup flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup brown sugar

Preheat oven to 400°.

Mix cornstarch and sugar together in saucepan. Stir in water and bring to a boil, stirring constantly until sugar-syrup forms. Add blueberries and stir carefully to coat, being careful not to break blueberries. Add mixture to one-and-one-half quart baking dish or nine-inch pie pan. Sprinkle with 1 teaspoon cinnamon and oil.

Mix together flour, baking powder, salt, milk, remaining oil and cinnamon, and brown sugar until the mixture forms a coarse cornmeal consistency. Drop by spoonfuls onto fruit. Bake 25-30 minutes until lightly browned. Serve hot or warm with vanilla ice-cream or whipped cream.
*Recipe adapted from The New York Times Heritage Cook Book.