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So we officially declared that it is farmers market season, but now we want to really get into what’s actually in season. We went to The Vintage Mixer to get her June seasonal produce guide.
Every week from Farm to Dishing we will provide a seasonal recipe from a local chef so you can use what you picked up at the farmers market. Sounds like fun, right? Get your reusable totes ready, stock up and enjoy seasonal dishing!
This recipe was featured in our very first summer/fall issue, and it is a personal favorite. I love the blueberry cobbler at Riverhorse on Main so much that I’m actually forgoing traditional cake and serving it at my wedding this summer.
Ingredients
- For the filling:
- 1 tablespoon canola oil
- 3 pounds fresh blueberries
- 4 teaspoons lemon zest
- 4 teaspoons lemon juice
- 1/2 cup sugar
- 2 tablespoons corn starch
- 2 teaspoons salt
- For the streusel:
- 1/2 pound butter, softened
- 1 cup brown sugar
- 3 cups flour
- 1 teaspoon cinnamon, ground
- 1 teaspoon salt
Instructions
- In a large saucepan, heat the oil for 1 minute. Add the blueberries and sauté for 3 minutes.
- Add remaining ingredients and combine thoroughly. Cook for 2 minutes.
- Remove from heat and cool mixture.
- Using a mixture with a paddle attachment, combine the butter sugar, flour, cinnamon and salt until mixed thoroughly.
- Using an 8-ounce, shallow baking dish, spoon 1 cup of blueberry mixture into the dish.
- Top with 1/2 cup of streusel topping.
- Bake for 12 minutes at 350 degrees until golden brown.
- If desired, top with vanilla ice cream.
Posted in Daily Dish, Recipes
