This year was a prolific berry year. Many of our outposts and lodges had scores of blueberries, raspberries, wild strawberries and even wild low lying cranberries (also known as partridgeberries). I feasted on many while up this summer. Big and sweet, these delights can’t even be compared to those bought in a grocery store. The recipe below is one we use at our lodges, particularly when berries are in season. You can substitute any berry if blueberries aren’t available. Frozen berries are often the next best thing as they are flash frozen at their peak ripeness. Enjoy a little taste of summer as the fall comes to an end!

Ingredients

• 1 cup all-purpose flour
• Pinch of salt
• 1 cup sugar
• 1 tablespoon baking powder
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 stick (1/4 lb.) unsalted butter, melted
• 2 cups Fresh Blueberries

Preparation

• Preheat oven to 375°F. In a large bowl,  combine flour, salt, sugar, baking powder, milk, and vanilla extract. Stir until mixture forms a smooth batter. Gently fold in butter.
• Spread batter evenly in a greased 9-by-13-inch baking dish (it will be a very thin layer) and scatter blueberries evenly over batter.
• Bake for 25 minutes or until blueberries have fallen to bottom of pan and pastry top is puffed, golden brown, and springs back slightly when touched. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.