Post # 182 Blueberry Cobbler Cake

October 23, 2013 at 4:19 PM | Posted in Uncategorized | Comments Off on Post # 182 Blueberry Cobbler Cake

I can’t believe in the year and a half that I’ve been writing this blog that I haven’t written about this!  It’s one of my go-to, easy recipes when we want something sweet, but not something chocolate.  Okay, so maybe I don’t make it as often as I thought, you know, cuz of that no chocolate thing.  But today, I’m going to make it and take you through it in pictures, and I’m going to add mini-chocolate chips.

I got the basic recipe from Ree Drummond’s show, Pioneer Woman.  Anyone who has watched her show, or read her books knows that she was a city girl who was transplanted to a ranch in northern Oklahoma after she got married.  She cooks for large groups of people regularly, and she has to work with what she has on hand since the grocery store is a good deal of time away.  Planning is critical for her.  She uses a lot of those shortcuts I talked about last week and makes some amazing meals.  I’ve duplicated many of them and been happy with the results.

As always, when I make a recipe more than once, I tweak it.  Eventually, it bears a resemblance to the original only in the name.  Well, this isn’t one of those times.  The basic recipe is so good and so versatile that I’ve left it pretty much alone, but added options that change each time I make it.  For instance, today it’s the chocolate chips.

Most of you know that a cobbler is basically fruit on the bottom, with a baked crust of some kind on top.  My mom used to make one that required sugar and flour in equal parts sprinkled over the fruit, then a full cup of melted butter was drizzled on top.  After it was baked, it was like candy.  Most cobblers use a biscuit-like topping that gets “dolloped” onto the fruit so the juices bubble over and spread color and flavor throughout.

Cake, as you all know, is a baked treat that rises into a light flour confection to which glazes, or frostings, or other fillings are added.  My total favorite.

This combines the two.  It’s fast to put together, and tastes wonderful.  Even if you don’t like fruit all the time, this will be a treat.

Now the basic recipe is here:

cobbler cake 01

Figure it out.

Not really.

First, preheat your oven to:

cobbler cake 02

Take one cup each of the sugar, flour, and milk and mix them together.  Add a half cup of melted butter and mix thoroughly.  Prepare a baking dish by either spraying with a baking cooking spray (that’s important), or by coating liberally with softened butter.  The butter makes it taste better.  When the mixing is done, pour it into the prepared baking dish.  Sprinkle 1-2 cups fruit over the top of the mix, then sprinkle a quarter cup of sugar over the top.

cobbler cake 03

Place in center of preheated oven and bake for one hour.  Cool, cut, and eat.  Serve with chilled whipped cream, or ice cream, or just a fork.

Now, let’s talk about modifications, cuz as you know, I just can’t leave well enough alone.  First, when Ms. Drummond made this on television, she used fresh blackberries.  I seldom cook with fresh berries because they’re so tender.  I typically use frozen.  For this recipe, it really doesn’t matter.  I haven’t tried it, but I imagine you could use cans of pie filling, too.  And you can use any kind of fruit you like because cobbler/cake portion is bland enough to go with anything.

I don’t like bland.  The cobbler/cake portion is sweet, and it’s rich because of the milk and butter, but it has no stand alone flavor.  This is where some imagination comes in handy.  Depending upon the fruit you’re using, you can add spices and flavorings to enhance the flavor of this dessert.  Apples and cinnamon are made to go together.  If you’re using apple chunks for this, mix a little cinnamon into the flour and sugar.  If you’re using cherries, add a little cherry extract to the milk.  Peaches and cream are a combination sung about, so if you’re using peach slices, add a little vanilla.  If it doesn’t work, you’re not out a great deal.  Just remember not to use that next time.

The quarter cup of sugar on the top is supposed to add a slight crunch factor.  It’s supposed to melt and burn just a little, creating a Brule kind of topping.  However, you can use different sugars for this.  You didn’t know there were different sugars?  Sure you did!  Brown sugar, confectioner’s/powdered/icing sugar, raw sugar.  I used Turbinado.  It’s crystals are much larger than regular sugar, so it doesn’t melt as quickly.  You still get the Brule kind of topping, but with a little extra crunch.  Just for a tip, Turbinado is great to top muffins, too.

Because of the amount of sugar in this dessert, it must be cooled completely before eating, otherwise you risk burning your tongue or mouth.  I’ve been told that sugar takes away the sting of a burnt mouth, but that might just be an old-wives’ tale.  But once it’s cooled completely, cut it and eat it.

Here’s how mine looked:

cobbler cake 04

I used a little nutmeg and a little allspice in the flour to give the cobbler/cake a spicy flavor to blend with the small variety of blueberries and the mini-chocolate chips I used.  I haven’t tasted it yet, but since I’ve used that combo before, I certain the flavors are good.  The biggest problem I see is that the fruit did not sink into the cobbler/cake portion as it’s supposed.  Since the blueberries floated on top, the chocolate chips stayed there too.  And the Turbinado sugar.  I’m guessing that top layer is going to be SWEET!!!!

So what happened?  I noted when I put the blueberries on the cobbler/cake that they stayed there rather than sinking into it.  With heavier fruit, the cobbler/cake rises around it creating a cobbler effect.  I think the blueberries were just too small.  I was tempted to swirl them in with a knife prior to baking, but decided to see what would happen.

So there we are.  As I said, it’s experiments like these that teach what to do.

Let me know if you try it and how it all turned out.  Enjoy!

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