Wild Blueberry Cobbler

Wild Blueberry Cobbler is something I grew up with. My Dad loved to go off and rake blueberries every August. He was built like a bear and sometimes he’d look up and find a bear had joined his picking spot at a short distance away.

When my son was small, we’d spend two or three weeks in New Brunswick every summer so he could soak up some of the culture I’d been raised in. Sometimes, that meant getting into Grandpa’s truck and driving the back roads until we arrived at his secret blueberry patch owned by a cousin of my Mom’s. I’m glad I snapped a few photos of Reggie-Bear, as we liked to call Dad, in action. These are memories I treasure.

When it comes to these tiny blue orbs of taste, I love the full spectrum of blueberry desserts. Blueberry Betty, pudding, cobbler, and “grunt” are at the pudding end of the spectrum. Blueberry crisps and squares are in the middle. Blueberry cakes and buckles are at the firmer end of all that blue goodness.

After picking, with hands suitably blue, back at our family’s camp, we’d sit by the lake and pick over the berries. By the time I got round to doing something with them, easy was best. Dad’s cousin Kanene’s recipe for Wild Blueberry Cobbler, made with a bit of Bisquick, was just the ticket for those blueberry picking days. Don’t judge the Bisquick usage until you’ve tried it. This recipe was even featured by my friends Lindsay Anderson and Dana Vanveller when they did promotions for their cookbook on the beautiful bounty of Canadian food, Feast. This recipe for Wild Blueberry Cobbler is a great way to savour summer and to savour it all.

Photo of the Wild Blueberry Cobbler is from my friends Lindsay Anderson and Dana Vanveller.

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