It’s here! It’s here! Every year I look forward to blueberry picking season and last night I went picking at 3 Birds Berry Farm. William, the proprietor, gifted me my own bucket because I pick so often. There are rows and rows of berries in various stages of ripeness and it took me about an hour to pick a gallon. The fields were full of families. Kids got so excited when they found a bush with a mass of ripe berries. I kept hearing one little voice shouting “I found a bonanza!’ Too cute. Blueberries are picking (u-pick mid-June to Sept), blackberries are almost ready (u-pick July) and raspberries are flowering (u-pick late July to Sept).
At The Oaks Victorian Inn we try to do farm-to-table cooking when we can so blueberries are on the menu all summer. I make blueberry buckle, blueberry stuffed puffed pastries (see the July 21 2014 blog post 3 Birds Berry Farm is a Great Pick Your Own Berries Farm), sweet crepes with blueberries etc.
Here’s my Blueberry Cobbler recipe. I hope you enjoy it.
1 stick (½ cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder
½ tsp salt
2-3 cups of fresh blueberries
Preheat the oven to 350°.
Melt butter and pour into a 9×13 glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the berries, arranging in a single layer. Bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)
Serve hot out of the oven with choice of topping. I like almond ricotta cream.