Because I’m still obsessed with summer berries, I keep baking more desserts. Tonight’s dessert was inspired by a A Beautiful Mess’ blackberry cobblers. I had blueberries on hand and wanted to experiment with using coconut oil, so here’s what I came up with
Individual Blueberry Cobblers
18 oz. blueberries (I used fresh, but use what you’ve got)
2 tbsp. brown sugar
1/2 tsp lemon zest (or 1 tsp juice, if you don’t have zest)
1/3 cup + 2 tbsp flour
1/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp milk (I used flax milk, use whatever you like)
1/2 teaspoon vanilla extract
5 tbsp coconut oil (or butter, melted and cooled, if you don’t have coconut oil)
Preheat your oven to 350. Divide your berries between 4 or 5 ramekins. Sprinkle the brown sugar and lemon zest (or juice) evenly over the berries.
In a bowl, add everything else and mix. Spoon the dough mixture over the berries, then put your ramekins into the oven for 40 minutes or until your batter looks done.
Blueberries are so pretty.
My theory is that the coconut oil affected the consistency of the batter, making it sink down into the cobbler instead of baking as a chunk of cake on top of the berries. Whatever reason, this was an awesome bit of serendipity. It was like a light, airy, cakey berry pudding. So delicious!
Such a win! Even better than traditional cobbler, in my book. They didn’t even need ice cream (though I totally would have dolloped some on if we’d had it).