Blueberry Pecan Cobbler
This Blueberry Pecan Cobbler recipe is coming to you right in time for blueberry season! And by right on time, I should probably mention it’s a tad bit early, but is it ever too early to start thinking about fresh blueberries??!!
Blueberry season typically begins in late May to early June here in Louisiana but because it gets so darn hot the longer you wait until the end of the season, the hotter you get! We usually try to hit one of the first picks of the season.
If you’ve never been blueberry picking before, I hope you’ll consider it. I find picking fresh blueberries extremely therapeutic. My husband thinks it’s ridiculous how focused I get but I just want to clear the bushes, not speak a whole lot, and just fill up my bucket to the rim.
And that’s just the picking portion, don’t even get me started on how much better fresh blueberries taste.
And like Forrest Gump with his shrimp, there’s five million ways to enjoy blueberries, so when my husband questions what on earth I’ll do with all my berries, I’m silently reciting the following.
I’ll make:
muffins, pancakes, french toast, pies, cobblers…..
smoothies, syrups, jams, jelly, preserves…..
scones, parfaits, breads, bars…..
or, maybe I’ll just eat them plain or share with neighbors!
Blueberry Pecan Cobbler
Ingredients
- 3/4 cup butter
- 1 1/2 cups sugar, divided
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1 tablespoon lemon juice
- 2 cups blueberries, rinsed and patted dry
- 1 cup pecans, chopped
- whipped cream, garnish
- fresh mint, garnish, optional
Instructions
Preheat oven to 350 degrees.
Melt butter in a 9x11 inch pan in preheating oven. In a medium sized bowl, mix 3/4 cup sugar, flour, baking, powder and salt.
Stir in milk, blending well and removing clumps. In a separate bowl add remaining sugar and lemon juice to the blueberries.
Remove the baking dish from the heated oven and place the blueberry mixture on top of the melted butter. Pour batter on top of blueberries and sprinkle the chopped pecans. Do not stir.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Top individual servings with a dollop of whipped cream and a sprig of fresh mint if desired.
Serve these up in individual glass dishes with some whipped cream, single berry, sprig of mint and some additional chop pecans and your cobbler suddenly becomes elegant brunch worthy.
And to show you how truly excited I get about my berries, I leave you with my no makeup berry picking photo from last season. It’s helpful to note that you want to dress comfortably and in clothes you don’t mind getting berry juice on. I took that to mean I shouldn’t even match. 🙂
Happy berry picking!
