TIP OF THE WEEK

Yummy bud­get blue­berry cob­bler

The Covington News - - Local News - Mama Bee writes a daily blog about frugal liv­ing. You can email her at mam­abee@ one­fab­u­lous­mama.com.

Blue­berry cob­bler is such a yummy sum­mer treat and it can be su­per easy to make on the cheap when the berries are in sea­son. My Lit­tles and I are big, big fans of blue­berry cob­bler and I love see­ing their stained berry smiles af­ter they gob­ble up this home­made good­ness. I can never de­cide if I like blue­berry cob­bler served warm with ice cream or served cold the next day.

You’ll need the fol­low­ing in­gre­di­ents for one cob­bler: 1 pound blue­ber­ries ¼ cup sugar zest of 1 small lemon TOP­PING: 2 cups flour 2/3 cup sugar 2 tea­spoon bak­ing powder pinch of salt 5 ta­ble­spoons cold, diced but­ter ½ cup but­ter­milk 1 large egg 3 ta­ble­spoons al­mond sliv­ers

1 ta­ble­spoon sugar

Pre­heat oven to 375 de­grees. Coat a pan with cook­ing spray. (I like to use my large deep dish pie pan for cob­blers, but you can use a small casse­role dish.)

Pour in blue­ber­ries, ¼ cup sugar and lemon zest.

Sift flour, sugar, bak­ing powder and salt. Add but­ter and mix with fin­gers un­til the dough looks like corn meal. Beat the but­ter­milk and egg to­gether and then, stir in the flour mix­ture. You’ll have a sticky dough.

Drop by the spoon­ful on top of the blue­ber­ries, leav­ing a lit­tle space be­tween the dough. Sprin­kle with al­monds and 1 ta­ble­spoon sugar.

Bake for 30 min­utes or un­til top­ping is golden brown. Let cool just a lit­tle be­fore you serve it.

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