Tag Archives: blueberry

Quick Blueberry Cobbler

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I was craving something with bread and sweet. I didn’t want to take the time to make soda bread even if it only takes 30 min. So I pulled out a mug and used some microwave fu.

I choose blueberries cause I started craving them recently and found no one makes blueberry pie or cobbler anymore. Sad, but not defeated I took my bag of frozen blueberries and made yummy.

  • 1 mug
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • Butter, Lard or Olive oil
  • 1 and cup flour
  • Salt, only a tiny bit
  • 1/2 cup blueberries
  • 1/4 cup sugar or 1/8 cup agave nectar
  • 1/2 tbsp on baking soda

Coat the mug with butter, lard or oil. Mix lemon juice and milk and let it sit for minute. This can be replaced with buttermilk if you keep it around but the lemon and milk work just fine. I haven’t tried this with Soy or Almond milk. This does not work well with hemp milk.

Mix milk & lemon juice with the flour, baking soda and salt. It should be solid but sticky ball, it should not drip. If it seems drippy add a little more flour. Put the ball in the mug and stick it in the microwave for one minute, thirty seconds. DON’T GO OVER THIS TIME. Otherwise the loaf will burn. If the loaf is still raw after this, pull it out of the microwave and let it cool for five minute. Then put it in for 30 second bursts not exceeding another minute thirty.

Let it cool then run a knife around the edge. The bread should pop right out. You will not get the crispy top with this method of making soda bread (cause that’s what this is).

In a blender blend blueberries and sugar. I use agave nectar instead of sugar these days, but both will work. I had frozen blueberries around but fresh will work too. Place mixture in the microwave for one minute and then stir.

Break up the bread and pour blueberries over it. The End. Now eat!!

Cherry Blueberry Dump Cake

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A dump cake is a cobbler that uses cake instead of biscuit or crumble topping. You can make your own cake mix or use box mix.

You’ll Need:

1 box of cake mix
Milk
Eggs
1 stick of butter
Fruit

Preheat the oven to 350F.

You can use any fruit you want. I use canned fruit in combination with frozen because then I don’t have to stew the fruit myself. Of course you can if you want to or even leave the fruit be, just cut it up in pieces. The cooking time will be lower with fresh, un-stewed fruit. Today I used a 21oz can of pie cherries, 15oz can of pears drained and cut into chunks, and 21oz of frozen blueberries. I dumped the cherries and blueberries into a 9×13 stoneware dish sprayed with Pam. You can use glass or a baking pan if you like. I spread the fruit until it covered the bottom. I drained and chopped up the pears then sprinkled them on top of the rest of the fruit.

In a bowl prepare the cake mix but not according to the directions! On the back of the box, cake mix usually gives you how many eggs, water and oil to add. Add the number of eggs required (usually 2 to 3). Instead of water, use equal amounts milk. Skip the oil all together. I used moist yellow cake from Duncan Heines. This called for 3 eggs, 1 and third of water and oil. I mixed the eggs, 1 and a third of milk and the cake mix together.

Dump the cake batter over the fruit and spread it until it covers the fruit. Cut the butter up into pats and lay them on top of the cake batter. Stick it in the oven for 30 minutes to an hour. After 30 minutes check it by inserting a knife into the middle. If it comes out clean, it’s done. If not, just check it ever ten minutes until it’s done.

This is sweeter than biscuit cobblers but not as sweet as crisp or crumble cobblers.