I took advantage of the break in the rain today to pick blueberries this afternoon. At first it was my intention to just pick for us to eat and make a cobbler, but I just kept on picking and decided that I’ll go ahead and can my blueberries for Christmas gifts. I make them blueberries in their own syrup. Basically you add 1/2 cup sugar for every quart of berries and cook them over high heat until they glisten. Place in 1/2 pint jars with any liquid they make and top with hot water if needed. Leave 1/2″ head space. Process in the canner for 15 minutes. The berries tend to float on top after processing. I just make sure to give the jar a good shake before opening, and once they are stirred in, and the seal is broken they mix in the syrup again. They’re great on pancakes or waffles or with vanilla ice cream.
Growing up, Blueberry Cobbler was the quintessential summertime dessert. We’d go pick some blueberries from the bushes in the back yard and this would be for dessert. The recipe’s easy and is from an old Southern Living anthology. Here’s the cobbler after we served ourselves some.
3 cups blueberries
1 tablespoon lemon juice
1 cup flour
1 cup sugar
1 egg, beaten
1 stick butter, melted
cinnamon and nutmeg
Pour the blueberries into a 10″ x 6″ baking pan. Sprinkle the lemon juice on top.
In a bowl, mix together the flour, sugar, and egg until it resembles coarse meal. Sprinkle on top of the berries and drizzle the butter on top. Sprinkle cinnamon and nutmeg on top.
Bake at 375 degrees Fahrenheit for 30 minutes.