Boston Local Blueberry Cream Cheese Cobbler Recipe
Itâ€™s blueberry season! There are so many delicious blueberry recipes to make during the summer. Check out this Blueberry Cream Cheese Cobbler made by one of our very own Boston Local Food Festival leaders, Jacqueline! She visited Boston Public Marketâ€™s Greenway Farmers Market for the blueberries (grown by Frietaâ€™s Farm in Middleborough, MA), and she got the â€˜cream cheeseâ€™ at SOWA open market from Narragansett Creamery (Providence, RI).
Boston Public MarketÂ Association will be one of our vendors at this years Boston Local Food Festival on September 14th! They run two seasonal marketâ€™s in downtown Boston every Mon-Thur through Thanksgiving and have all different locally produced foods including fruits, veggies, cheese, meat, seafood, breads, jams and more- so make sure to check them out!
Other local companies she included in her cobbler were Kateâ€™s Butter from Maine, and King Arthur flour from VT.
Â¼ cup butter (soft)
Â½ cup sugar
1 cup flour
2 teaspoon baking powder
Â½ cup milk
1 Â½ cup desired fruit (peaches, strawberries, blueberries, etc)
Wash fruit and add teaspoon of sugar then set aside
Cream butter and sugar together in a standing mixer (or with whisk)
In separate bowl, mix flour and baking powder
Stir butter mixture and flour mixture together with milk just until blended
Pour into greased 9×9 pan (or pie pan).
The fruit should have a little syrup to it. Drop it across the top of your cobbler gently.
To make it a cream cheese cobbler, take about 8 ounces of softened cream cheese and blend it with two teaspoons of sugar. Then drop by dollops onto the cobbler right after adding the fruit.
Bake at 350 degrees until toothpick comes clean
Let cool slightly and serve with fresh whip cream or ice cream