(Made this for the first time on October 6th, 2014)
I had fruit in my fridge that was telling me to use it today, so having had this recipe in the works for a while, I decided to make it for breakfast.
When I was growing up the concept of eating 'dessert' for the first meal of the day, was totally unheard of. Now this is going back 39 years and back in the UK, so I'm not sure if things have evolved in another direction by now. Maybe our British friends can clue me in as I am curious.
Certain foods were totally new to me. For instance, I remember the first time Gregg's Mother served me Cornbread and I was surprised that we were eating 'cake' with chicken. I learned fairly quickly of course, that Cornbread was only ever so slightly sweet and more of a savory biscuit type of a deal. Gregg loves Cornbread and I enjoy it too so though we don't have it all the time it is on the menu, not just for chicken dishes but to go with the occasional soup I might make.
In my childhood, for breakfast we sprinkled a little sugar on our Oatmeal or Weetabix, or Cornflakes. Bacon and Egg meals were either a mixed grill fixed at night or for breakfast on the weekends. Anything sweet was only for dessert, and then there were pancakes which were traditionally only made once a year on Shrove Tuesday, after the evening meal, not for breakfast.
Shrove Tuesday was a big deal, and as kids we got very excited when we knew that Shrove Tuesday/Pancake Day would soon arrive. Now, why are Pancakes eaten on Shrove Tuesday? Lent is a time of abstinence, of giving things up, as many of us know. So Shrove Tuesday is the last chance to indulge ourselves, and to use up the foods that aren't allowed in Lent. Pancakes were eaten on this day because they contained fat, butter and eggs, which were forbidden during Lent and that's how it all got started. We enjoyed our once a year Pancakes and it never crossed our minds that we would have it on any other day than Shrove Tuesday. Pancakes for breakfast? What a concept!
And what a big deal that was, total excitement for my sister and me. We would also be getting free entertainment because we knew we would be seeing Mum toss those pancakes up in the air as high as she could, more often than not deftly catching them again which brought loud praise and lots of clapping from us, her audience. Of course there was the occasional miss and that brought squeals of laughter. It didn't happen often as she was a pretty darned good pancake tosser, and I suspect she may have dropped one for effect and to make us enjoy the experience even more. Our dog Skipper usually dived for the dropped one. We all got our pancake, even furry family members.
English pancakes are thin, like a crepe. I can still remember us in the kitchen eating them and they were always sprinkled with lemon juice and sugar, an English tradition. Good memories! If you click here you can see how those pancakes are made.
But I digress again. Those memories keep interrupting my train of thought. So here I am, having lived in the States for all these years, and fixing a cobbler, for breakfast? I still haven't entirely gotten over this novelty, perhaps because I still can't wrap my head around having dessert for breakfast. After fixing this early one morning I am over it, sort of!
Breakfast Blueberry Breakfast Cobbler
Recipe was found here.
1/2 cup (1 stick) butter at room temperature
Zest from 1 large lemon (optional)
7/8 cup sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon raw sugar for sprinkling on top
Preheat oven to 350 degrees Fahrenheit.
Grease a 9 inch square baking dish
In a large bowl, cream together the butter, lemon zest and sugar until light and fluffy.
Stir in the buttermilk.
Place the blueberries in a small bowl.
Place the 2 cups of flour in a medium bowl, and then remove 1/4 cup of the flour and add it to the blueberries in the small bowl.
Toss together to coat the fruit.
Place the 2 cups of flour in the medium bowl, and then remove 1/4 cup of the flour and add it to the blueberries in the small bowl.
Toss these together to coat the blueberries. At this point you can also add an extra tablespoon of sugar along with the flour.
Add the baking powder and salt to the flour in the medium bowl and whisk to combine.
Add the flour mixture into the butter mixture.
Stir to combine.
The batter will be fairly stiff.
Spread 1/2 of the batter into the prepared pan and then top that with the blueberries.
Using your fingers, place the rest of the batter on the top, doing your best to cover the blueberries but it's fine if you have any gaps. It doesn't have to be perfect. I say this because mine had a lot of gaps and it didn't detract from the look or the taste.
Sprinkle the top of the batter with the raw sugar.
Bake for 45 to 50 minutes or until the top begins to brown ever so slightly. You don't want to get it very brown.
Let cool for a little before serving.
And what did we think of this dish? Very yummy!
There were a couple of changes made, but first of all I put mine in for 50 minutes and it came out darker than I would have liked but it still tasted great. The next one I make I will pay more attention towards the end of cooking time and start looking at the 40 minute mark.
I didn't have enough blueberries so I used half blueberries and half strawberries. I have mixed berries before and knew this would make a nice combination.
I also did not have any buttermilk, so used my two-percent milk.
I didn't have any raw sugar, something else to put on the list. I used regular.