The Pursuit of Southern Cooking as told by a Yank-Part Three

Blueberry Cobbler

Nothing says Southern as a warm Peach Cobbler does. And NOTHING says love more than a fresh, ripe and juicy peach. But alas, the peaches offered at this time of year, come from Malaysia, or something like that, and are tasteless, and dry. You could substitute a 28 oz. can of sliced peaches in this recipe, but I opted for fresh blueberries, since they are readily available and delicious. This recipe is adapted from Paula Deen's, Savannah Country Cookbook, and it doesn't get anymore Southern than that.

Preheat oven to 350 degrees- use 8x8, 9x9, or 2 quart baking dish

1 stick of butter (would we have it any other way?)
2 c. white sugar
3/4 c. self-rising flour
3/4 c. milk
1 c. water (warm if your a Yank)
2 c. fresh blueberries washed and stems removed
Put butter in baking dish and place in oven to melt. In a separate bowl combine blueberries, 1 c. sugar, and 1c. water, stir until sugar melted. In another bowl combine flour, and remaining 1 c. sugar. Add milk slowly, while whisking mix to prevent clumps. Pour flour mixture over melted butter. Spoon fruit on top of batter and gently pour remaining liquid in. Do NOT STIR! Bake for approx. 45 minutes until golden brown crust and bubbly. When you remove from oven it will appear very runny, but I found if you let it cool for awhile (if you can wait that long), the berries become more congealed and easier to dish out. Serves 4 very happy people. PLEASE serve this with fresh whipped cream! Super easy...
Fresh Whipped Cream
1 c. heavy whipping cream
1/2 c. sugar
1 t. vanilla extract
Whip with electic hand mixer for about 5 minutes until soft peaks form.