When a farmer friend of mine at Serendipity Farms posted that she had a glut of blueberries - along with a special locals' price - I was thrilled. I had her set aside five pounds and sent my mom to the market with a wad of cash.
When the boys saw the bag, they demanded that I make dessert. "Mamma, make a blueberry pie! We want pie! We want pie!!" they hollered in unison.
Will cobbler suffice?
"Yes! We just want something sweet...not savory," declared the Sugar Pigs.
Ingredients makes one 9"x13" cobbler
- 6 to 7 C fresh blueberries
- 1 C sweet white rice flour
- 1 C gluten-free flour blend
- 1/2 C chestnut flour
- 2 t baking soda
- 1-1/2 C butter, softened
- 2 C organic granulated sugar + 4 T for sprinkling
- 1 t pure vanilla extract
- 1 t pure lemon extract
- 2 C Greek yogurt
- 1/4 C whole milk
- 1 T olive oil
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the flours and baking soda. In another bowl, cream the butter and sugar together until lightened and fluffy. Beat in the extracts, yogurt, milk, and olive oil. Fold in the flour mixture until just moistened.
Spoon batter into pan. Scoop the blueberries over the top of the batter. Gently press the berries into the batter. Sprinkle the 4 T over the top of the berries.
Bake for 45 to 50 minutes until the batter is set. Let cool for at least 5 minutes before serving.