Hello, September, you sure sneaked up quickly on us all! I walked into Target last week and eyed all the fall decor perfectly stacked in it’s proper place to which my little heart skipped a beat. Most people will tell you I am a summer girl, but there is something so exciting, so magical about the changing of seasons. Fall has a special place in my heart. I have been known to squeal over pumpkin scented candles and leaf patterned dish towels. Not to mention the pumpkin patch and my favorite of all, the apple orchards. More on this to come! (swoon!)

But, I had to tell you about this cobbler as soon as I could, blueberries are only in season another couple weeks.  Soon they will be replaced with crisp apples and sweet pears which bring their own brilliance, but for now we will give the blueberries the fame they still deserve.

Now scoot along, grab a couple pints of the freshest blueberries you can find. Lay them in a sweet scalloped pie plate and blanket them with a buttery, sweet circles. Bake in the oven til blueberry juice is dancing around and serve it with some vanilla ice cream. Go on…hurry! September is already here after all…

Blueberry Cobbler
Recipe from The Kitchen Sink

  • 1 1/3 cups all-purpose flour
  • 2/3 cup finely ground cornmeal
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1 1/2 t baking powder
  • 1/2 t cinnamon
  • 6 T butter, cut into small pieces
  • 2/3 cup plus 1 T buttermilk
  • 6 cups blueberries
  • 2 T honey
  • 3 T fresh lemon juice
  • 1/2 t lemon zest
  • 1 T cornstarch
  • 1 T turbinado sugar
  • Vanilla ice cream, for serving

Preheat the oven to 350. In a food processor, pulse the flour, cornmeal, 3 tablespoons of sugar, baking powder and cinnamon. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup buttermilk and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. If the ball is sticky, knead in additional flour. Flatten slightly, then roll out the dough to a 1/2-inch thickness. Using a small biscuit cutter (or in my case a small wine glass!) cut about 32 circles; pat the scraps together and re-roll if necessary.

In another bowl, toss the berries with the honey, lemon juice, lemon zest, cornstarch and the remaining 2 tablespoons of granulated sugar. Pour the berries into your baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of buttermilk and sprinkle with the turbinado sugar. Bake for about 40-50 minutes, or until the fruit juices are bubbling and thickened and the biscuits are golden brown. Let cool slightly then serve with ice cream.

Images: sammyw