**Quick Announcement: After many requests, I’ve finally conceded and created a Facebook page for Mel’s Kitchen Cafe. I’m a leeetle behind the times when it comes to Facebook (personally and food blog related) but hopefully this will be a way for those connected on Facebook (and who don’t use a RSS reader program) to see updates when new recipes are posted here. I’ll also be posting other photos there and using it as an informal, personal way to talk food. Over to the right there is a handy-dandy Facebook button (blue circle) that will take you to The Page. Here’s to becoming part of the 21st century! (Um, who would like to volunteer to provide me with unlimited Facebook technical support…anyone? anyone?)
Now on to the recipe for today…
This cobbler is so good, it’s unreal. Unreal, I tell you!
Until now, I had yet to actually make a cobbler with real, live homemade biscuits. Cobblers have been lacking from our dessert repertoire, to say the least. Now, however, I am questioning why on earth I waited so long to attempt the real thing?
There’s no intense cobbler science here – if you can stir wet ingredients into dry ingredients and handle a blueberry or two, this impressive, beyond delicious dessert is for you!
Tender, sweet, cornmeal biscuits top a thick, syrupy filling loaded with plump blueberries. The beautifully textured biscuits (thanks to the slightly crunchy cornmeal) pair perfectly with the sweet blueberry filling that has just a hint of cinnamon and lemon zest.
The culmination of the warm cobbler served with a scoop of melty, creamy vanilla ice cream means cobbler is definitely here to stay (I have to make up for lost time and all!).
P.S. I’ve been updating some recipes in the archives with new pictures/recipe details. Cilantro Lime Rice, Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes, and Perfect Chocolate Chip Cookies. Love ya!
One Year Ago: Hot Fudge Pudding Cake
Two Years Ago: Chicken with Green Curry Sauce
Three Years Ago: Cream Cheese Chicken and Vegetable Soup – Reposted
If using frozen blueberries, make sure to thaw them in the bag ahead of time. You will drain them, reserving the juice, while following the recipe. Also, you can prepare the biscuit topping while the filling cooks – although make sure not to stir the wet ingredients into the dry ingredients until just before the berries come out of the oven.
If using frozen blueberries, make sure to thaw them in the bag ahead of time. You will drain them, reserving the juice, while following the recipe.
Also, you can prepare the biscuit topping while the filling cooks – although make sure not to stir the wet ingredients into the dry ingredients until just before the berries come out of the oven.