In my free time, I love to cook and bake. On Sundays, our family tradition is to open the sunroom doors, play music throughout the house (Ryan Adams, The Decemberists, and Blind Pilot to name a few), make a cocktail or two, and fill the house with fresh aromas – from my famous enchiladas to Max and Sari’s favorite, my tomato bacon bow tie pasta. Since we began spending summers at our second home on the island of Vinalhaven, Maine five years ago, I have perfected my New England Blueberry Cobbler recipe. Family and friends alike can’t get enough, and I’m pleased to share my recipe with all.

Best served with a scoop of Blue Bell Vanilla ice cream!

Best served with a scoop of Blue Bell Vanilla ice cream!

 

Ingredients:

2 pints of blueberries

1/3 cup plus 1/4 cup of granulated sugar

1 1/2 cups plus 1 tbs flour

2 tsp baking powder

1/4 tspn grated lemon zest

6 tbs unsalted butter, cut into small pieces

2 cups of half & half

~ 1 cup of cream

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Directions:

  1. Heat oven to 375 F. In shallow 1 1/2 quart baking dish, toss berries, 1/3 cup of sugar, and 1 tbs of flour.
  2. In medium bowl, combine baking powder, salt, lemon zest, and remaining flour and sugar.
  3. Add butter and blend with your fingers until course crumbs form.
  4. Add 3/4 cup plus 2 tbs. cream and mix until shaggy dough.
  5. Drop mounds of dough over the berry mixture.
  6. Bake until the berries are bubbling and top is golden, 35-40 minutes.
  7. Serve with ice cream. Enjoy!