As a kid growing up, I spent many summers in West Virginia where we picked bucket after bucket of fresh berries. My Grandma Arnold made excellent cobbler, but there were days when it was just too hot to consider working with pastry dough. That’s when Grandma made her quick cobbler, a cake-mix based recipe
that could be assembled in minutes and put in to bake before supper. I enjoyed countless evenings on Grandma’s front porch, eating cobbler for dessert and watching the cars go by. Although we usually had blackberries, raspberries or huckleberries in the Blue Ridge mountains, I now live in New England where we have excellent blueberries. Try this coffee-cake style cobbler for breakfast or brunch with some sweetened whipped cream and a cup of good strong coffee. Thanks for the inspiration, Grandma!
Blueberry-Ginger Cobbler Cake
3 1/2 cups fresh blueberries
3 tablespoons sugar
1 tablespoon minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 pkg. (18.25 oz) yellow cake mix (I use Duncan Hines)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground ginger
Powdered sugar (for dusting)
- Preheat oven to 350°.
- Pick over blueberries, removing any stems. Rinse with cold water and drain in colander.
- In large bowl, stir together sugar, crystallized ginger and cinnamon. Add blueberries and stir gently to coat with sugar mixture.
- Prepare cake mix according to package directions, adding the vanilla and ground ginger.
- Spread blueberries evenly in bottom of 13 x 9-inch baking dish. Pour cake mix over blueberries. Bake 35 minutes or until wooden pick inserted into cake (not blueberry layer) comes out clean. Cool on wire rack.
- When cool, dust with powdered sugar. Serve with sweetened whipped cream or vanilla ice cream.