AKA Lesson #126 About Preserving My Own Local, Organic Produce
The strawberries from last summer have been a revelation this month. More specifically, they have revealed that I need to bag a whole big mess of strawberries next summer so I don't run out in January again. The raspberries have also been fabulous. Blueberries, on the other hand, have been a bit... bland. It's not that they don't freeze well so much as that they weren't all that dynamic to begin with. They needed just a little oomph.
So this morning I made oomph for breakfast. It was divine.
3 pints blueberries (I used half high bush and half wild to add a little extra dimension to the flavor)
1/2 cup sugar
2 tablespoons cornstarch
zest of 1 lime
juice from 1/2 lime (save the other half of the lime to add juice to sparkling water for a refreshing morning drink--especially good for hangovers)
1 1/3 cups all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 tablespoons cold salted butter, cut into small pieces
3/4 cup creme fraiche (To make your own creme fraiche: Mix 1 cup heavy cream and 1 tablespoon buttermilk, let sit in warm location 8-12 hours. Ta da!)
Preheat oven to 375 F with a rack set in the lowest third of the oven. Mix the ingredients of the berry mixture and spread in the bottom of an unbuttered pan. Combine the ingredients of the cobbler dough with a pastry blender or knives, then press in a thin layer on top of the berry mixture. Top with a sprinkling of sugar. Bake for 45-50 minutes, then enjoy with unsweeted whipped cream. Perfect for breakfast!