August’s full moon is called the Blueberry Full Moon or the Sturgeon Full moon…a time when both are in season! In preparation for the upcoming Blueberry Full Moon on August 29th (the day before my birthday!!!) I want to share some blueberry dishes leading up. First up…my Grandma’s Blueberry Cobbler recipe from Alvin and Imogen Duke.
Blueberry Cobbler from Grandma via Alvin and Imogen Duke.
- 2 cups of Fruit (for this recipe we will be using blueberries.) If you want to make an apple cobbler you will need to add 1 tsp of cinnamon to the apples. If you want to use canned fruit use the liquid it comes in!
- 1 stick of butter
- 3 cups of water
- 2 cups of sugar
For the dough:
- 1 1/2 cup self-rising flour
- 1/2 cup shortening
- 1/3 cup milk
Preheat the oven to 350 degrees.
While you are making the dough bring the 3 cups of water and 2 cups of sugar to a boil until the sugar is dissolved for the sugar water. It might look like a lot of sugar water but you will use it all! Also go ahead and melt that stick of butter in a 9×13 dish in the oven.
To make the flour cut the shortening into the flour and then add the milk. Kneed the dough until it is smooth. Roll it into a rectangle.
Put the fruit on top of the dough and then roll it into a log. Cut into small circles about 1-2 inches thick. Place the cut circles flat into the melted buttered 9 x 13 dish and then add ALL OF THE SUGAR WATER. Yes, it looks like too much (might even make the circles float). But trust me…it makes a delicious blueberry goodness…you need all that sugar water.
Bake until brown around 55 minutes. Serve it WARM! That’s the best! Even better with a scoop of vanilla ice cream!
Love & Moonlight,