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July is National Blueberry Month!!!! It was recognized in 2003 by the National American Blueberry Council, Department of Agriculture.

So our recipe for this month is a delicious little

 GRANNY’S BLUEBERRY COBBLER!

 

Whether it’s week-end company or having friends over for a “country-style” dinner and you need just a sweet little dessert, this recipe is an ideal easy end for that delicious country meal!  Just put a scoop of vanilla ice cream  or Cool Whip on top.  Imagine adding some fresh Georgia peaches to the blueberries and a scoop of peach ice cream on top!!! Yum!!!!  

 Bon Appetit, Y’all!!

Granny’s Blueberry Cobbler

 

½ cup butter

1 cup all-purpose flour

1 tsp. salt

1 cup granulated sugar

½ cup whole milk or half-and-half

2 cups fresh blueberries, rinsed and dried

   with paper towel and picked over

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

¼ cup granulated sugar

 

Preheat oven to 350 degrees. Melt butter in an 8X8-inch baking dish. Whisk together the flour, salt and 1 cup of sugar. Add the milk or half-and-half and whisk until smooth. Pour over melted butter but do not stir. Combine blueberries, lemon juice, zest and the other ¼ cup sugar together in a small saucepan; bring to a boil, whisking constantly and pour evenly over the top. Do not stir. Bake for about 45 minutes until brown.   Makes about 6 servings

Note: This recipe is easily doubled for a 9x13-inch baking dish.

No cake flour, no problem.
 
Substitute 3 tablespoons of cornstarch for every cup of flour. Inotherwords, take 3 tablespoons of flour out and replace it with 3 tablespoons of cornstarc
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July, 2019