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Yesterday I opened up the fridge to find two pints of blueberries just staring at me. They were on sale this week.

One was obviously going to be consumed like popcorn…while I figured out what to do with the next.

After about two and a half seconds, I knew I had to make them into dessert. I mean, how often are you faced with an abundance of blueberries…once a year every July? If you’re lucky.

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But the thought of an entire blueberry dessert sitting around just for me and that little chubby cheeked toddler…well, let’s just be glad I had my thinking cap on instead of my greedy sweet-tooth cap.

The thinking cap told me to portion it out before things got really out of hand. And by out of hand, I mean two large spoons and a big casserole dish full of delicious blueberry cobbler…neon purple juice dripping down my one chin and Adrienne’s three wonderful little chins, blue stains soaking into every article of clothing we own.

Thank you thinking cap.

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Individual Blueberry Cobblers

makes 4

Filling

  • 1 pint fresh blueberries
  • a healthy drizzle of agave (2-3 tablespoons-ish)
  • 1/2 t vanilla
  • 1 T lemon juice

Biscuit Top

  • 1 1/4 C flour
  • 1 T sugar
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 1/4 C butter (plus 1 T melted)
  • 1 egg
  • 1/4 C milk

Preheat the oven to 450 degrees.

Combine the blueberries, agave, and lemon juice in a small saucepan over medium-low heat. Squish a few of the berries with the back of a spoon, and let it simmer for 10-15 minutes. Then add the vanilla and let cool for a few minutes.

Meanwhile, combine the flour, sugar, baking powder, and salt for the biscuit top in a large bowl. Cut in the butter until the mixture is crumbly. Beat egg and milk. Stir into dry ingredients just until moistened.

Turn dough onto a floured surface and roll out to about 1/2 inch thickness. Then take your ramekin (or small baking dish) and use it to cut a biscuit that will fit just inside of it.

Divide the blueberry filling evenly between the four ramekins, top with the biscuit, brush with a little melted butter and bake for 10-12 minutes or until biscuit top is browned.

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