celebrate: national blueberry month - Zupas

Author: Deborah Harroun

Posted by | July 08, 2009 | Celebrate, Deborah, Seasonal | 4 Comments

I know there are all kinds of crazy food holidays out there, and I love them!  It just gives me an excuse to celebrate with food.  And July is National Blueberry Month.  Keep reading to learn more about blueberries and for a delicious blueberry cobbler recipe!

Did you know:

  • Blueberries are grown in 35 states in the US.  The US produces 90% of the world’s blueberry supply.
  • The early Native Americans would dry blueberries and ground them into powder.  They would then use the powder to make a pudding called Sautauthig, and they would also use the powder as a spice rub for meat.
  • Blueberries are harvested from mid-April through October, with their peak being in July.
  • Blueberries are full of antioxidants, which have been scientifically proven to to help reduce the risk of certain cancers and heart disease.
  • One cup of blueberries provides one-third of the daily recommended requirement of vitamin C, as well as manganese, vitamin E, and fiber.  And all for just 80 calories!

Blueberry Cobbler
adapted from Food and Wine

Serves 4

1 pint blueberries (about 2 1/2 cups)
1/2 cup plus 1 teaspoon flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon finely ground lemon zest
1 teaspoon baking powder
1/8 teaspoon salt
2 1/2 tablespoons cold unsalted butter
1/4 cup milk

Preheat the oven to 375F.

Toss the blueberries with 1 teaspoon of the flour, 2 tablespoons of sugar, the lemon juice and the lemon zest.  Pour the mixture into an 8×8 baking dish.

Mix the remaining 1/2 cup flour with 1 tablespoon of sugar, the baking powder and salt.  Cut in the butter until the mixture resembles coarse meal.  Stir in the 1/4 cup milk to make a very soft dough.

Drop the dough by teaspoonfuls onto the blueberries.  Sprinkle the surface with the remaining 1 teaspoon sugar.

Bake the cobbler for about 35 minutes, or until golden brown and the berries are bubbling.  Serve warm with vanilla ice cream.


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