There have been cooks, caterers, and chefs in my family for generations. I too became a sister of the skillet and a master of the range, and like most with a degree of culinary skills, I have a few favorites in my repertoire: one is pie.

Pie was my challenge, my nemesis. I worked at pie making, perfecting the technique, but it was never quite right or good enough. Then I happened on to an unusual recipe. Instead of using ice water as the liquid in piecrust it called for sour cream.

“What? Sour cream, you say?!" Of course, I tried it and was amazed. I tweaked the recipe and won a local pie-baking contest. I had a pie booth at a fall festival and baked 300 pies, tarts, and galettes—including lollipies—small, heart-shaped pies on a stick. I did much the same for the holiday festivals, year after year.

Writers write what they know. I hope you will download a copy of my free pie recipe book, Miss Euphrates’ Pies.

Contact us if you would like to share your recipes.

When I was a kid during the high season of summertime, my mother would pack sandwiches for our family of six, fill thermoses with what she called “bug juice”—any combination of Kool-Aid, lemonade, Hawaiian Tropical Punch, all watered down with ice, and off we’d go with pails and buckets on a two-mile mountaintop hike.

At the top of Day Mountain were groves and acres of highbush blueberries, which we plinked, one-by-one, into our tinny pails. My sisters, brother, and I wandered over the terrain, complaining, bellyaching, bemoaning that blueberries weren’t the size of watermelons—we could each pick just one, pile back into the van, and get back home to the business of playing.

Instead, we stayed all afternoon, on the lookout for competing critters: birds, deer, and bears. “Yoo-ho! Are you a bear?” Hollered an older woman also on the hunt for the best berries. Always the prankster, my father growled, “Yes, I am!”

By four in the afternoon, we headed back down the mountain with buckets and tin pans filled with berries, often as much as thirty pints.

After a quick supper with a plummy dessert, we sat at the kitchen table, cleaning berries; picking out leaves, bugs, and damaged or unripe berries, then bagging them for the freezer—now laughing with our bellies filled with blueberry cobbler—a soothing concoction made with berries, sugar, butter, and just a squeeze of lemon. The pot bubbled on the back of the stove with generous dollops of quick biscuits soon cooked into doughy clouds of heaven. And when it was done, clots of cream on top set the dish right. No fat watermelon could taste like this.

But what about Blueberry Cobbler as a side dish for a summer Sunday breakfast? It’s quick and easy to make, and not too sweet.

Blueberry Cobbler

Makes: 6 servings
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Ingredients for the berries
2 pt Blueberries (about 3½ cups)
2 oz Lemon Juice (Juice of half a Lemon)
3 T Sugar
1 T Flour (any type will do: gluten-free, white wheat, rice, etc.)
1 T Butter
Ingredients for the cobbler topping
1 1⁄2 c Flour (Unbleached All-Purpose, Gluten-Free, or Unbleached White-Wheat, etc.)
2 T Sugar
1⁄2 t Salt
1⁄2 t Baking Powder
1 Egg
1⁄2 t Vanilla
1⁄2 c Butter (melted)
Utensils
  • Colander
  • 8½ x 8½ inch baking dish
  • Mixing bowl

Blueberry Preparation

  • Pick over the berries, discarding unripe fruit, etc., then rinse thoroughly in a colander under cold water.
  • Drain and place the berries into an 8½ X 8½-inch baking dish.
  • Add the lemon juice, coating all the berries.
  • Add the flour and sugar, mixing carefully, spreading the berries evenly in the dish.
  • Add a tablespoon of butter, broken into pieces on top of the blueberries.
  • Preheat the oven to 375º.

Cobbler Preparation

  • Blend all the dry ingredients in a mixing bowl, leaving a well in the middle.
  • Add the egg in to the well, and mix.
  • Add the vanilla and melted butter until the mixture just comes together with a spatula. Do not over mix.
  • Add the batter by spoonfuls on top of the blueberries.
  • Pop into the preheated 375º oven and bake for 25 minutes, or until the top is golden and the blueberries are bubbly.
berries Serving notes

Serve as a breakfast side with a drizzle of fresh cream, along with fluffy scrambled eggs with chives, crispy fresh-sourced bacon (try a local farmer’s market), hot coffee, and strawberry mimosas—a couple muddled strawberries and the juice of an orange in each glass, topped with champagne.

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