I still remember when I used to I take my then preschooler blueberry pickin’.
We’d get up early, put on some old clothes that could handle the inevitable blueberry stains, and make the thirty minute drive to Moorhead’s Blueberry Farm.
We turned off the freeway onto the long, dirt driveway, scrambled out of the car, and made our way into the old house now serving as a store.
The workers inside would give us instructions on where the best pickin’ was for that day. Then we grabbed our pails and headed out to the fields, picking high and low down rows and rows of blueberry bushes.
My baby girl was such a trooper; filling her bucket with powdery blue berries and keeping up with her mama.
Oh, my heart aches to go back there, to that time.
Once our buckets were full, or we had withered from the hot Texas sun, whichever came first, we’d trek back to the store to weigh our berries.
One day, I paid an extra .25 for 2 typed pages, filled front to back with recipes for blueberries.
Once we got home, I read through the recipes looking for the perfect one. After seeing how simple it was, (and that it used bisquick) I decided on Madell’s Blueberry Cobbler.
Madell’s Blueberry CobblerCourse: DessertDifficulty: Easy
1 stick of butter
1 cup of Bisquick
1/2 cup of water (the original recipe calls for a full cup. However, it tends to make the recipe runny which takes a lot longer to bake.)
1 cup of sugar
2 cups of blueberries
- preheat oven to 350
- melt butter in an 8 x 8 baking dish
- mix sugar, bisquick and water
- pour mixture over butter
- pour blueberries over mixture
- bake for about 30 minutes or until the crust is golden brown and a toothpick comes out clean
- Serve a la mode for an extra special treat!
Madell’s recipe has served me well over the years.
I’m sure it will you, too.
p.s. The only way to eat cobbler is outside, on a front porch if you have one.