AT THE WATER’S EDGE:

This post may surprise some of you who know that I am not typically a fan of cooked fruit. However, after some conversations about Blueberry Cobbler at work last week, I decided I wanted to give it a try.  I had made a Blackberry Cobbler once before after picking fresh wild blackberries with my mom in North Carolina. I thought that tasted pretty good. And, I do like blueberry muffins. Plus, I reasoned, Tom will probably like it, and if all else fails, I’ll be serving it with vanilla ice cream that I KNOW I like.

I went searching for recipes online, trying to decide which one sounded the best. Eventually, I came across one that called for baking it in a cast-iron skillet. Being a relatively new owner of a cast-iron skillet, and not yet having used it for baking, I decided this would be a great opportunity. Click here to view the original recipe. I had to adapt it to simplify it a bit and took out some of the more unusual ingredients. The recipe called for dried lavender and fresh vanilla bean, neither of which I had handy or knew where to find. Anyone happen to have dried lavender on hand? I sure didn’t. Though, I admit, I did do a brief perusal at the grocery store to see if I could find any…I would have been willing to try it. So, with some slight modifications, here’s the recipe I came up with:


Ingredients:

• 1 stick unsalted butter
  
• 1 cup flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 cup, plus 1 Tbsp. sugar
• Juice from 1 lemon
• 1 tsp. vanilla extract
• 2 cups blueberries (I used frozen)