Lately I’ve been into blueberries. Blueberry pancakes. Blueberry syrup. Oooooo . . . I should try blueberry syrup ON blueberry pancakes. Never thought of that. I wanted to make blueberry cobbler, so I did some research and came up with this one: luscious blueberry cobbler topped with vanilla ice cream or whipped cream if you like.
Fruit filling:
2 c fresh or frozen blueberries
1 t vanilla
1/2 lemon, juiced
1 c sugar
1/2 t flour
2 T butter, melted
Cobbler topping:
1 c flour
2 1/2 t baking powder
1/4 c sugar
4 T butter
2/3 c milk
2 t sugar
vanilla ice cream or whipped cream (optional)
Butter 8-inch square baking dish. Mix blueberries, vanilla and lemon juice in bowl. Stir in 1 cup sugar and 1/2 teaspoon flour. Stir in melted butter. Pour in dish.
In separate bowl, make topping by mixing flour, baking powder and sugar. Mix in butter using pastry blender or fork until butter is in small pea-sized chunks. Stir in milk. Cover and let topping sit for 10 minutes. Spoon topping onto blueberries. Sprinkle with 2 teaspoons sugar. Bake at 375°F for 30-35 minutes or until top is golden brown. Serve with vanilla ice cream or whipped cream.
Carol, whenever I make blueberry pancakes, I eat them with butter and blueberry syrup. It is SO good! I just buy the Knott’s Berry Farm blueberry syrup…I don’t make everything from scratch.
And now it’s cobbler time. YAY!! Peaches, blueberries, raspberries. Fall is dangerous for a foodie!
I am so going to have to try blueberry syrup on blueberry pancakes. And of course butter!! You can’t not have butter on pancakes, right? Don’t you love all the great fresh fall food?? You are right . . . dangerous!! Deliciously dangerous!