Wartime Blueberry Cobbler

At a time when certain ingredients were limited, fruit based desserts such as this simple Blueberry Cobbler became popular because the seasonal fruit filling created most of the dessert and a layer of cake on top required only a little required fat.

This recipe is from the book Grandma’s Wartime Kitchen.

Spray a 8” x 8” baking dish with cooking oil.

In a bowl combine the blueberries, 2 Tbsp.

of the brown sugar and the cornstarch.

Spread the mixture into the prepared dish.

In a medium bowl combine the flour, remaining

brown sugar, baking powder and salt.

Cut in the butter with a pastry blender or two

knives until mixture forms fine crumbs.

Add the milk, egg and vanilla extract

stirring just until combined.

Spoon the mixture over the berries

or spread it out like I did.

Bake in a preheated 350 degree oven for 30 – 35 minutes

or until the center springs back when lightly pressed.

Cool for 15 minutes then cut into 6 rectangles and serve.

Wartime Blueberry Cobbler

http://www.InDianesKitchen.com

CCA53B30-47DF-4348-8529-D962130326B3

Ingredients

  • 2 cups fresh or frozen blueberries
  • ½ cup packed light brown sugar, divided
  • 1 Tbsp. cornstarch
  • 1¼ cups all purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup butter (½ stick)
  • ½ cup milk
  • 1 large egg, slightly beaten
  • 2 tsp. vanilla extract

Directions

  1. Preheat oven to 350 degrees.
  2. Spray an 8″ x 8″ baking dish with cooking oil.
  3. In a bowl combine the blueberries, 2 Tbsp. of the brown sugar and the cornstarch.
  4. Spread the blueberry mixture into the prepared dish.
  5. In a medium bowl combine the flour, remaining brown sugar, baking powder and salt.
  6. Add the butter and cut it in with a pastry blender or two knives until the mixture forms fine crumbs.
  7. Add the milk, egg and vanilla extract stirring just until combined.
  8. Spoon the mixture over the berries or spread it out.
  9. Bake for 30-35 minutes or until the center springs back when lightly pressed.
  10. Cool for 15 minutes then cut into 6 rectangles and serve. 

http://www.InDianesKitchen.com

Categories: Cakes, Desserts, Fruit

47 Comments »

  1. Spot on. My Italian grandmother as a matter of fact made exactly this dish…with blueberries picked growing wild in the hills reaching up to the top of their farmstead in Duchess County, NY..

    Ed

    >

    Liked by 1 person

  2. Love it. Made it myself, it’s really delicious. You might have made a mistake, the mistake of putting this post up, I am addicted now. Write more, bake more. Love your blog. Keep it up.

    Liked by 1 person

    • I’m finally done picking my blueberries Linda and yes the blueberries were from this years crop. Ice cream would have been great on this dessert but I am trying to be good and not buy any. Every time I buy it for the blog I eat it! Lol

      Liked by 1 person

      • You did good with this crop of blueberries Diane … all the sunshine and rain we had. That’s rough having to buy it for the blog – ha ha. I was reading something not long ago, very interesting, how food photographers use props for food to make it look good. It was amazing what they use for ice cream so they have time to shoot the advertisement and not have the ice cream drip everywhere. It was on Facebook. I used to like that show “Unwrapped” on The Food Channel years ago. It had some fascinating stuff on that show.

        Like

      • We loved watching Unwrapped too Linda. As you can tell my food pictures will never be great since I shoot with my iPad!🤣😂🤣 My props consist of flexible color/design roll up plastic sheets and Goodwill and Dollar Store dishes. If I could do more than break even with the cost of my site I may invest in more but for now, I’m just happy sharing my recipes and having such dear friends like you! ❤️

        Liked by 1 person

      • My favorite Unwrapped was the one that went behind the scenes for a traditional Thanksgiving Day side dishes. They went to the Durkee French Fried Onions factory and showed the millions of them on the conveyor belt, visited a cranberry bog – can’t remember the rest, but it was very interesting. The food always looks delicious, so it doesn’t matter the dishes you use. I always think they are nice and flatter the food. That is sweet of you to say that Diane and here I am a whole day later responding! 🙂

        Like

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