August's Recipe of the Month

(Please excuse me for being late on this one. I fully intended to get it posted before Hank arrived, but then we made it again and tweaked it a little and I liked the results so much more than the first version that it had to wait. And believe me, it's worth it!)

We have been blueberry picking twice. The first time we got about 20 pounds; the second was much later in the season and we mostly just went for fun with my mom and got about 10 pounds. We froze so many blueberries and I am so excited to have that wealth in my freezer. We can eat them plain, in smoothies and in this month's recipe as much as we want (well, until they're gone, anyway). Hooray!

Skillet Blueberry Cobbler

for the dough:
3/4 cup whole wheat flour
1/2 cup oats
1/4 cup wheat germ
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 stick butter
1/3 cup boiling water

Mix flour, oats, wheat germ, brown sugar, baking powder, salt and cinnamon in large bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in boiling water and stir together until the dough is wet. Set aside.

for the filling:
2 tbsp corn starch
1/4 cup cold water
1 tbsp lemon juice
4-6 cups fresh blueberries (or thawed frozen berries, but you might not need the water)
1/3 cup white sugar

Dissolve the cornstarch in the cold water in a medium bowl. If using thawed frozen berries, try draining the juice and mixing that with the cornstarch. Add the lemon juice, berries and sugar. Mix together well. Transfer berries to a 10-inch cast iron skillet. Heat mixture over medium heat until boiling and fairly thick, stirring frequently. Remove from heat.

Drop spoonfuls of dough over the berry mixture and place the skillet on a foil-lined cookie sheet and place in 400 degree oven. Bake for 20-25 minues, until the dough is golden brown and the berries are thick and bubbly.

If you don't have a cast iron skillet, you can bring the berries to a boil in a sauce pan and bake in a 9x9 pan. Serve with ice cream!

HOLY COW, this is so good! We love it for breakfast, too. Although, watch out--it turns your whole mouth incredibly blue. So it might not be good to eat before an important day of work. We served it to the missionaries a while back and we all sat around giggling at how blue each other's mouths were. I hope the elders didn't have any appointments after they left, because that would be pretty awkward. But trust me, the blue mouth is a small price to pay for how delicious this is.