I know there are all kinds of crazy food holidays out there, and I love them! It just gives me an excuse to celebrate with food. And July is National Blueberry Month. Keep reading to learn more about blueberries and for a delicious blueberry cobbler recipe!
Did you know:
- Blueberries are grown in 35 states in the US. The US produces 90% of the world’s blueberry supply.
- The early Native Americans would dry blueberries and ground them into powder. They would then use the powder to make a pudding called Sautauthig, and they would also use the powder as a spice rub for meat.
- Blueberries are harvested from mid-April through October, with their peak being in July.
- Blueberries are full of antioxidants, which have been scientifically proven to to help reduce the risk of certain cancers and heart disease.
- One cup of blueberries provides one-third of the daily recommended requirement of vitamin C, as well as manganese, vitamin E, and fiber. And all for just 80 calories!
adapted from Food and Wine
1 pint blueberries (about 2 1/2 cups)
1/2 cup plus 1 teaspoon flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon finely ground lemon zest
1 teaspoon baking powder
1/8 teaspoon salt
2 1/2 tablespoons cold unsalted butter
1/4 cup milk
Preheat the oven to 375F.
Toss the blueberries with 1 teaspoon of the flour, 2 tablespoons of sugar, the lemon juice and the lemon zest. Pour the mixture into an 8×8 baking dish.
Mix the remaining 1/2 cup flour with 1 tablespoon of sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in the 1/4 cup milk to make a very soft dough.
Drop the dough by teaspoonfuls onto the blueberries. Sprinkle the surface with the remaining 1 teaspoon sugar.
Bake the cobbler for about 35 minutes, or until golden brown and the berries are bubbling. Serve warm with vanilla ice cream.