One of my neighbors across the alley gave me a bag,
at least a pint, maybe more, of blueberries this
past weekend.� These are from her mom's bushes
and I finally got around to making a blueberry
cobbler today.
The crust is delicious, and the blueberries are
good.� They're a bit too tart for me but I didn't
want to overload them with sugar.� Anyway, I'll
share with her and another neighbor.
No, no pictures.
ItsJoanNotJoAnn wrote on 6/11/2025 7:14 PM:
One of my neighbors across the alley gave me a bag,
at least a pint, maybe more, of blueberries this
past weekend. These are from her mom's bushes
and I finally got around to making a blueberry
cobbler today.
The crust is delicious, and the blueberries are
good. They're a bit too tart for me but I didn't
want to overload them with sugar. Anyway, I'll
share with her and another neighbor.
No, no pictures.
I like fruit pies just a tad on the tart side. If they are too tart,
you can sprinkle a little sugar on them, but you can't rescue then if
they've been loaded with tons of sugar.
On Thu, 12 Jun 2025 0:22:56 +0000, Hank Rogers wrote:
ItsJoanNotJoAnn wrote on 6/11/2025 7:14 PM:After washing the berries I sprinkled them a ¼ cup of
One of my neighbors across the alley gave me a bag,
at least a pint, maybe more, of blueberries this
past weekend. These are from her mom's bushes
and I finally got around to making a blueberry
cobbler today.
The crust is delicious, and the blueberries are
good. They're a bit too tart for me but I didn't
want to overload them with sugar. Anyway, I'll
share with her and another neighbor.
No, no pictures.
I like fruit pies just a tad on the tart side. If they are too tart,
you can sprinkle a little sugar on them, but you can't rescue then if
they've been loaded with tons of sugar.
plain white sugar and tossed the berries around. They
might have stood another tablespoon or two of sugar.
When the cobbler was about 10 minutes from coming out
of the oven I did sprinkle a generous tablespoon sugar
over the risen crust for a bit of sweet crunch.
The consensus was Mmmmmmmmmmm.
On 6/11/2025 9:16 PM, ItsJoanNotJoAnn wrote:
After washing the berries I sprinkled them a ¼ cup of
plain white sugar and tossed the berries around. They
might have stood another tablespoon or two of sugar.
When the cobbler was about 10 minutes from coming out
of the oven I did sprinkle a generous tablespoon sugar
over the risen crust for a bit of sweet crunch.
The consensus was Mmmmmmmmmmm.
Sounds good. I use them for pancakes but you can't go wrong with a
cobbler.
On 2025-06-11 9:53 p.m., Ed P wrote:
On 6/11/2025 9:16 PM, ItsJoanNotJoAnn wrote:
After washing the berries I sprinkled them a ¼ cup of
plain white sugar and tossed the berries around. They
might have stood another tablespoon or two of sugar.
When the cobbler was about 10 minutes from coming out
of the oven I did sprinkle a generous tablespoon sugar
over the risen crust for a bit of sweet crunch.
The consensus was Mmmmmmmmmmm.
Sounds good. I use them for pancakes but you can't go wrong with a
cobbler.
My likes frozen blueberries, but only the small northern berries. She >hayogurt. s a bowl of berries for breakfast almost every morning,
usually with some Balkan style
My likes frozen blueberries, She hayogurt.
Dave Smith wrote:
My likes frozen blueberries, She hayogurt.
Sober up before you post.
If anyone likes, here's the baking soda trick I used for reducing the
sugar. One should use somewhere between 1/2 teaspoon and a whole
teaspoon of baking soda.
From September, 2023 (that is, I made raspberry cobbler):
I decided to try the trick of adding a little baking soda to the
berries. (That is supposed to lower the need for sugar by half - by neutralizing the acid content. Also, lemon juice is a common ingredient
in fruit desserts - for the flavor. Sort of like a pinch of salt, in any dessert.)
But, since the recipe is actually for blueberry cobbler, I cut the sugar
only by 1/3, since raspberries are not as sweet - often.
Anyway, it seemed to work, more or less.
The following is the ORIGINAL recipe, from Rita van Amber's Stories and Recipes of the Great Depression of the 1930s, page 228:
Mix:
1.5 cups sugar
1/2 cup flour
1 tsp. salt (I used less)
Add:
2 quarts blueberries
3 Tbs. lemon juice
"Pour into greased 9 x 13" pan. Dot with 3 Tbs. butter. Bake at 400 F
for 15 minutes or till hot and bubbly.
"Combine:
2 cups flour
4 tsps. baking powder
2 Tbs. sugar
1 tsp. salt
1/4 cup powdered milk
"Cut in 1/2 cup shortening.
"Stir in with fork:
2/3 cup water
1 beaten egg
(I measured 1/2 cup of water and filled it up with the shortening, then removed the latter, added the egg to the water and beat it, poured it
into the batter, and then used the 1/6 cup of water to rinse out the measuring cup and added that to the batter.)
"Drop into hot berries making 12 biscuits. Bake 20 minutes till browned. Serve warm with cream or ice cream."
Lenona wrote:
If anyone likes, here's the baking soda trick I used for reducing the
sugar. One should use somewhere between 1/2 teaspoon and a whole
teaspoon of baking soda.
From September, 2023 (that is, I made raspberry cobbler):
I decided to try the trick of adding a little baking soda to the
berries. (That is supposed to lower the need for sugar by half - by
neutralizing the acid content. Also, lemon juice is a common ingredient
in fruit desserts - for the flavor. Sort of like a pinch of salt, in any
dessert.)
i like tart so to me any apple, strawberry or blueberry pie
just isn't right without some lemon juice in it. i also tend
to cut the sugar down some.
One of my neighbors across the alley gave me a bag,
at least a pint, maybe more, of blueberries this
past weekend. These are from her mom's bushes
and I finally got around to making a blueberry
cobbler today.
The crust is delicious, and the blueberries are
good. They're a bit too tart for me but I didn't
want to overload them with sugar. Anyway, I'll
share with her and another neighbor.
No, no pictures.
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