Hello again strangers! After a very long time away from really baking regularly and documenting at all, I have decided to try to pick it up again because I miss it!
Here to kick my blog back into gear is my Fourth of July recipe this year. Since my love for strawberries and blueberries is eternal, I decided to do a cobbler with both. This time instead of just doing a multi-berry cobbler, I decided to do a strawberry cobbler with a blueberry muffin crust. I also decided to use jam instead of vegetable oil in the crust mix which ended up adding a great little raspberry hint to the whole thing!
Blueberry Muffin Crust
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup jam of choice (or vegetable oil)
1 large egg, lightly beaten
1 cup fresh or frozen blueberries
1 1/2 cartons of strawberries, rinsed and sliced in half
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 cup butter
Combine flour and next 3 ingredients in a large mixing bowl; make a well in center of mixture. Stir together milk, vegetable oil, and egg; add to dry ingredients, and stir just until moistened. Gently fold in 1 cup fresh or frozen blueberries. Set aside.
Toss together strawberries, sugar, and flour in a large bowl.
Melt butter in a large skillet over medium-high heat. Add strawberry mixture to skillet; bring to a boil, and cook, stirring often, 5 minutes. Spoon hot strawberry mixture into a lightly greased 13- x 9-inch baking dish. Spoon Blueberry Muffin Batter evenly over hot strawberry mixture.
Bake at 400° for 25 minutes or until crust is golden brown. Serve with vanilla ice cream.
Just a warning that it does get larger as it cooks, mine sadly ended up overflowing a tad, so be careful with how much you fill it or at least put a large pan underneath in case of any spills!
Have a safe and happy Independence Day everyone!