One of my favorite memories from growing up in Dekalb Farms just north of Philadelphia was plucking our blueberry and raspberry bushes with my grandmother every summer. My little brother and I would run out with big colanders and pick the bushes clean. For me, there’s nothing more nostalgic than washing a pile of berries. And there’s nothing that says “home” more than a cobbler.
Suzie Q‘s Retro Blueberry-Raspberry Cobbler
- 4 Tbsp. vegetable shortening
- 3⁄4 cup plus 1 tbsp. sugar
- 2 Tbsp. cornstarch
- 1⁄4 tsp. ground cinnamon
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1⁄2 tsp. lemon juice
- 1⁄8 tsp. almond extract
- 1 cup flour
- 1 1⁄2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄2 cup milk
- Crank your oven up to 400°F.
- Grease an 8″ x 8″ baking dish with 1 Tbsp of shortening and set aside.
Step 2 – Filling
- Whisk 3⁄4 cup sugar, 2 Tbsp cornstarch, and 1⁄4 tsp cinnamon in a 2-quart saucepan over medium-high heat.
- Add blueberries and raspberries.
- Bake for 7–8 minutes until thickened.
- Remove from heat and stir in 1⁄2 tsp lemon juice and 1⁄8 tsp almond extract.
- Pour filling into baking dish and set aside.
- In a medium-sized bowl, whisk remaining sugar, flour, baking powder, and salt.
- Work remaining shortening into flour with your fingers until pea-size lumps form.
- Stir in milk to form a good dough.
Step 4 – Bake
- Place heaping tablespoonfuls of dough evenly over filling.
- Bake for 35–40 minutes until golden and bubbling.
Looking for for retro recipes? Check out this nifty blueberry, raspberry, and strawberry roulade cake!