19 August 2015

Summer Food: Cream Cheese Pastry Blueberry-Apple Cobbler and Traditional Blueberry Cobbler

Advocate staff photo by HEATHER MCCLELLAND --  Good Blueberry Cobbler
        The Advocate photo: HEATHER MCCLELLAND 

From Denny:  Blueberries.  The awesome blue food we all love.  So, I went hunting for something interesting in the cobbler department for us this week.  The first recipe is from our local newspaper, a blueberry cobbler made with a cream cheese pastry and a filling that consists of a combination of blueberries, apple and lemon.  A cream cheese pastry always tastes great with a fruit filling, especially blueberries!  It's a simple and straightforward pastry recipe with flour, salt and butter but also with cream cheese and a bit of orange juice added to the pastry to spike up the flavor.

The filling calls for fresh blueberries, an apple and lemon juice and lemon zest.  While this recipe calls for sugar I often substitute brown rice syrup or agave syrup in its place for a lower glycemic index than refined white sugar.  Try it half sugar and half agave as an idea, whatever you like at your house, just try experimenting until you find that sweet spot Goldilocks zone for your taste buds!

The second recipe is a traditional blueberry cobbler made in a 9-inch square baking pan like you do for brownies and is from a local Louisiana blueberry grower.  When a recipe calls for margarine, well, I'm no fan of margarine, so I use clarified butter.  If you don't have the time to make your own clarified butter it's now available in grocery stores as I saw a jar in Trader Joe's just last week.

Also note that I use "Tablespoon" and "teaspoon" as an easier read so you don't get confused by small type - by writing it out instead of an abbreviation and also capitalizing Tablespoon.  There have been those moments when I was busy and scan read a recipe only to make a mistake with too much or too little of an ingredient so I changed all my recipes to reflect what I do here on my food blogs.  The whole point is to enjoy a good food experience!

Oh, and the Denny Lyon Gifts ads are from my Cafe Press store.  The profits go to my two favorite charities:  the Greater Baton Rouge Food Bank that feeds half of Louisiana and St. Jude's Children's Research Hospital that has helped thousands of children on the Gulf Coast.  After all, should anyone go hungry in America?  Should any parent have to emotionally stress and experience financial ruin because their child got sick?  Thank you to those of you supporting my gift store effort!...

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Advocate staff photo by HEATHER MCCLELLAND --  Good Blueberry Cobbler
                                                                                The Advocate photo: HEATHER MCCLELLAND 

Good Blueberry Cobbler

Serves:  8

From:  Corinne Cook, food writer @ The Advocate, Baton Rouge, Louisiana.  "This handwritten recipe has been in my blueberry file for years. It is a delicious cobbler with the bits of apple in with the blueberries, all tucked inside a cream cheese pastry dough. The pastry is made in the food processor. The cobbler part is thin but delicious, especially when you get a bite of the pastry with the berries. It’s not overly sweet."



8 tablespoons butter (1 stick) plus 1 Tablespoon for topping
1 (8-ounce) cream cheese, room temperature
2 1/4 cups all-purpose flour
3/4 teaspoon salt
3 1/2 Tablespoons orange juice


1. Add butter and cream cheese to food processor bowl. Measure flour and salt, whisk together and set aside.

2. Process butter and cream cheese in food processor until mixture is well blended and smooth. Add the flour and salt mixture and process just until it’s pebbly.

3. Add orange juice and process with on and off motion until mixture forms a ball. Remove from processor. Wrap ball in waxed paper or plastic wrap and refrigerate while you make the fruit filling.



4 cups fresh blueberries, rinsed and dried
1 cup sugar
1 apple, peeled, cored and cut into 1/4-inch dice or slivers
Juice from 1/2 lemon, about 1 Tablespoon
Zest from 1 lemon
1 teaspoon vanilla extract
Cream, whipped cream or ice cream for topping, optional


1. Preheat oven to 400 F.

2. In heavy saucepan, add blueberries, sugar, diced apple, lemon juice and zest. Bring to a boil and continue cooking at a medium boil for 10 minutes. Add the vanilla extract, stir and remove from heat. The filling will be thin or soupy. Set aside.

3. Remove pastry from refrigerator and divide it in two — make one ball a little larger than the other.

4. Butter a 1 1/2-quart baking dish or bowl. Using your fingertips, flatten out the ball to make a disc and then press the pastry to cover bottom and partially up the sides of the bowl to within 1-inch of the top.

5. Pour filling into prepared bowl.

6. Roll out or pat the remaining pastry over waxed or parchment paper. Cut into strips, rounds or free form shapes. Place that dough over the top of the cobbler (using all the dough). Dot top with remaining 1 tablespoon butter; cut into pieces.

7. Place cobbler in preheated 400 degree oven and bake for 30-40 minutes or until pastry is cooked and light brown.

8. Serve with cream, whipped cream or ice cream if desired.

Traditional Blueberry Cobbler

Serves:  8


3 cups fresh or frozen blueberries
3/4 cup sugar, divided
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/2 cup sugar
1 cup all-purpose flour
1 tsp. baking powder
2 large eggs, lightly beaten
3/4 cup milk
5 Tablespoons margarine or butter


1. Preheat oven to 350 F. Mix blueberries, 1/4 cup sugar, cinnamon and lemon juice in medium-size bowl.

2. In another bowl, mix remaining 1/2 cup sugar, flour, baking powder, eggs and milk.

3. Melt margarine in 9-inch square baking pan. Remove from oven; immediately pour batter over hot, melted margarine. Spoon blueberry mixture over batter.

4. Bake 40 - 45 minutes until puffy and brown. If desired, serve with vanilla ice cream. Serve warm.

(As these articles post this week I'll add the links, so check back often!)

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