Not only is July National Ice Cream Month, it’s National Blueberry Month as well. Locally, our blueberry season is pretty much over, but I cannot let the month go by without celebrating this little blue beauty. We are so fortunate to be able to get blueberries year round now. About the only blueberries I remember eating as a child were those in blueberry muffins. You know the wild Maine blueberries that come in that muffin mix we all know so well. Yes, those.
What surprises me is blueberries are grown in at least 35 of our fifty states. That’s a bunch of blueberries! I always try to put some aside in the freezer during the season, and I keep the dried ones on hand all of the time in the pantry. You do know that you shouldn’t wash blueberries before putting them in the freezer, don’t you? Don’t wash any blueberries until you are ready to eat them. They are known as one of the healthiest fruits since they are high in fiber, low in calories. full of Vitamin C and other antioxidants. Their deep blue color comes from the anthocyanin pigments also thought to have healthy benefits.
We eat blueberries almost every day in one form or the other: on our breakfast cereal, yogurt, oatmeal, quinoa or rice. Fresh and frozen ones are used in our smoothies and smashed to steep in our tea. Of course there are pancakes, muffins, blueberry pies, lemon-blueberry pudding cakes and blueberry quick breads. Scatter them on your salads, make some jam for your toast or syrup for your waffles. And definitely make a freezer of blueberry ice cream to celebrate both ice cream and blueberry months!It’ s pure blueberry heaven! Eating them straight from the hand is a terrific way to enjoy them as well.
This Blueberry-Ginger Biscuit Cobber is a twist on the more standard version and one we really enjoy.
I’m sure you have a favorite way to enjoy blueberries. I’d love to hear all about it.
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1/4 ground cinnamon
- 1/2 teaspoon ground ginger
- pinch salt
- zest of one lemon
- 1 Tablespoon lemon juice
- 6 cups fresh blueberries, rinsed
- 1 cup all-purpose flour
- 2 Tablespoons stone-ground cornmeal
- 1/4 cup sugar
- 3 Tablespoons crystallized ginger, crushed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter, melted
- 1/3 cup buttermilk
- 1/2 teaspoon lemon extract
- 2 teaspoons sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed crystallized ginger
- Preheat oven to 375 degrees.
- Stir the sugar, cornstarch, ground ginger cinnamon and salt together in a large mixing bowl.
- Add in the berries and stir gently until they are evenly coated.
- Add in the lemon zest and lemon juice; stir to combine.
- Transfer to individual baking dishes or one larger baking dish. Place on a baking sheet.
- Cook on a middle rack for about 25 minutes until the mixture is bubbling around the edges.
- As the blueberries bake in the oven, whisk together the flour, cornmeal, 1/4 cup sugar, crushed crystallized ginger, baking powder and salt; set aside.
- In another bowl, whisk together the melted butter, buttermilk and lemon extract; set aside.
- Just before the blueberries are ready to come out of the oven, add the butter mixture to the dry ingredients. Stir together until just combined.
- Mix all ingredients together and set aside.
- Remove the baked berries from the oven ; increase the oven temperature to 425 degrees.
- Spoon an equal amount of the biscuit mixture over the top of each container of blueberry filling. (I like it to be somewhat lumpy, but you can smooth it out if you prefer.)
- Sprinkle the biscuits with the topping mixture.
- Return the cobblers to the oven and bake until the biscuits are golden brown, about 15 minutes.
- Cool on a wire rack before serving.
- Top with powdered sugar, ice cream or whipped cream if desired.
- This cobbler is best eaten the day it is made.
- You can add in toasted slivered almonds to blueberries as an optional ingredient. When I do, I substitute almond extract for the lemon extract.
Yum! Blueberries are a definite favorite of mine and paired with ginger this recipe can’t miss!
Thanks Anita. We liked this; I’d love to know if you give it a try.