Blueberry Cobbler

It is blueberry picking season again. I love picking blueberries. I usually do it in the early morning or late evening to avoid the humid heat of our region. These are my favorite times of the day, so blueberry picking is a great excuse for being in the outdoors. I also usually go with friends whom I can chat with while picking!

This week, we have enjoyed blueberry pancakes and blueberry cobbler.

Warm Blueberry Cobbler a la mode

• 2 1/2 – 3 lbs blueberries, sliced
• 1/2 c. sugar
• 2 T. cornstarch
• 2 T. water
• 3/4 c. brown sugar
• 3/4 c. quick cooking oats
• 1/2 c. flour ( I used a gf blend and it worked great)
• 1/2 c. butter
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• In a saucepan combine blueberries and regular sugar. Let sit for 30 minutes. After sitting, cook over medium heat for 5 minutes.Combine cornstarch and water and stir into berry mixture and bring to a boil. Boil 1 minute or until mixture is thickened. Spoon mixture into 8×8 or similar pan. Combine brown sugar, oats, and flour then cut in butter to form a crumbly mixture. Spread evenly over blueberry mixture.Bake at 350 for 25-30.

Recipe adapted from Strawberry Cobbler at Lynn's Kitchen Adventures.

Peach Blueberry Crisp

click here for recipe:
Peach Blueberry Crisp

Subsitute 6 c. peaches for 3 c. peaches and 3 c. blueberries.

Thanks Connie, for finding and sharing this recipe with me.

Blueberry Lemon Iced Tea

A friend called last week saying since she was out of town and the blueberries on her bushes were ready to pick, I could come pick them. So, I told her I would pick all the blueberries I could, freeze them and give her half. I've been twice this week and plan to go at least 1 more time. After picking them, I rinse them in my sink, place them on paper towels to dry, put them in freezer bags and freeze. My new favorite use for blueberries is Blueberry-Lemon Iced Tea. This recipe was in this month's Southern Living and I have used it 3 times so far with plans to make more soon. I hope you enjoy it!

Bring 1 (16oz) pkg frozen blueberries (I use fresh) and 1/2 c. fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.

Bring 4 c water to a boil in the same saucepan; add 3 family size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 c. sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

(I have subsituted Splenda for sugar and its just as yummy.)

Makes 5 cups. Prep: 5 min., Cook: 10 min., Stand: 5 min.,Chill: 1 hour