It’s Florida blueberry season, and this quick blueberry cobbler is a delicious way to use up some of the bounty that awaits at local farms, farm markets and CSA’s. Lighter on sugar, this cobbler lets the blueberries (and the butter) do the talking. A dash of orange juice brightens up the flavor, and self-rising flour makes prep a breeze.
1 stick unsalted butter
1 1/2 cups self-rising flour (see note)
1/4 cup sugar
1 1/2 cups whole milk
5 cups fresh Florida blueberries
2 tablespoons Florida orange juice
Place butter in a 13×9 baking dish, put dish on center rack of oven and heat to 350. While oven heats, whisk flour and sugar together in a medium bowl. Add milk and whisk until just combined–batter will be thin. Put blueberries into another medium bowl, mash slightly with potato masher or a large fork and stir to combine with orange juice.
When oven has come to temp, remove baking dish and close the oven door. Pour the batter over the sizzling butter and use a rubber spatula to spread it evenly. Scatter the berries and their juices over the batter and return pan to oven. Bake for 45 minutes or until the edges are golden brown and pull away from the sides. Serve warm with a dollop of sour cream or a glass of cold milk, if desired.
Note: we tested this recipe using Southern Biscuit Self-Rising Flour purchased from a local Winn-Dixie. King Arthur and White Lily make similar Southern-style baking flours; use of 100% soft winter wheat contributes to the lightness of the resulting baked goods. You can make your own self-rising flour with any brand of all-purpose flour, but the results will differ.