Blueberry Cobbler

July 26, 2020

1 1/2 c.
3 pasture raised eggs
1 1/2 stick unsalted grass-fed butter
1 1/2 c. all natural milk
1 1/2 c. all-purpose flour with germ
1 1/2 tsp. lemon zest
1 1/2 tbsp. baking powder
1/4 tsp. cinnamon
2 pt. blueberries or 1.5 pint blueberries and 1/2 pint rhubarb/raspberries
1 teaspoon cayenne pepper (optional)

  1. Preheat oven to 375 degrees F. Grease sides and bottom of a 9- by 13-inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar and sprinkle of salt. Set aside.
  2. In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, 1 teaspoon lemon zest, and cinnamon until combined. 
  3. Mix fruit with 1/2 tsp lemon zest and optional cayenne pepper. Place berries in prepared baking dish and top with batter. Sprinkle top with salt. Bake until top is golden brown, 25 to 30 minutes.
  4. Plating: serve in baking dish with edible flowers with optional ice cream on top.

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