When Jeff celebrated 1 year of his arrival in Bulgaria, he wanted us to prepare something that reminded him of home. And the thing was a Blueberry Cobbler.
Personally, I had only heard it and had seen it cooked on some of the culinary television channels. So I accepted the challenge.
But this dessert turned out to be as easy as a “piece of cake” (in this case like a “piece of cobbler”).
Fast, easy, delicious! Here’s the recipe:
INGREDIENTS:
DIRECTIONS:
Put the blueberries in the bowl, having previously washed and cleaned them from petals and handles. Sprinkle with the sugar.
Add the orange juice and stir.
Pour everything in a non-stick baking pan, distributing the blueberries evenly across the bottom of the pan. Set aside.
Put the melted (not hot) butter in a bowl. Add the sugar and mix well with a whisk.
Add the beaten egg.
Add the baking powder and the pinch of salt. Stir again.
Finally add the flour. Stir until a thick cake batter is obtained.
Take a large spoonful of the cupcake mixture, take some and place on top of the blueberries in the baking pan. If desired, you can spread the mixture over the blueberries, smoothing it out slightly without pressing it. This step is optional. When cooking a cobbler, American chefs do not smooth it, as the goal is not to get a perfectly flat cake surface. I did it just in case, because I was preparing this dessert for the first time, and I wasn't sure exactly what the result would be if I didn't distribute it, even a little.
Bake the cobbler in a preheated oven at about 180-190 degrees for about 20 minutes. When you get a nice and golden crust, the cake is ready. You can serve hot or cold. An ice cream ball on top would be perfect supplement. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the blueberries in the bowl, having previously washed and cleaned them from petals and handles. Sprinkle with the sugar.
Add the orange juice and stir.
Pour everything in a non-stick baking pan, distributing the blueberries evenly across the bottom of the pan. Set aside.
Put the melted (not hot) butter in a bowl. Add the sugar and mix well with a whisk.
Add the beaten egg.
Add the baking powder and the pinch of salt. Stir again.
Finally add the flour. Stir until a thick cake batter is obtained.
Take a large spoonful of the cupcake mixture, take some and place on top of the blueberries in the baking pan. If desired, you can spread the mixture over the blueberries, smoothing it out slightly without pressing it. This step is optional. When cooking a cobbler, American chefs do not smooth it, as the goal is not to get a perfectly flat cake surface. I did it just in case, because I was preparing this dessert for the first time, and I wasn't sure exactly what the result would be if I didn't distribute it, even a little.
Bake the cobbler in a preheated oven at about 180-190 degrees for about 20 minutes. When you get a nice and golden crust, the cake is ready. You can serve hot or cold. An ice cream ball on top would be perfect supplement. Bon appetit!
