Basil balsamic blueberry cobbler – Try this fresh spin on an old favorite

The Red Stick Farmers Market celebrates the harvest of Louisiana blueberries with their annual Blueberry Bash this weekend. Yours truly will be doing a cooking demo inside the Main Street Market at 10 a.m. I’m making basil blueberry cobbler as well as a recently posted salad that integrates fresh summer veggies now in season.

Cobbler is a southern favorite that’s prepared as many different ways as there are families who have prepared it. I’ve made it for years because it’s a great use of summer fruit, and it’s simple. But for me, cobbler always had a problem. It was too sweet, and I really like a dessert with a broader flavor profile. The answer was to cut the sugar and add lemon and lime (rind and juice), fresh mint, fresh basil and a little balsamic vinegar. The fusion of these flavors pairs perfectly with the dish’s sweetness.

I’ve tried several toppings over the years, but I keep coming back to a simple biscuit dough formula that becomes firm and golden on the outside while remaining tender on the inside.

For the berries:
8 cups Louisiana blueberries, washed and stems removed
6 teaspoons cornstarch
1 cup sugar, or more to taste
Zest of 1 lemon, plus juice
Zest of 1 lime, plus juice
1 teaspoon balsamic vinegar
Fresh mint and basil leaves, about 10-12 each, cut by chiffonade

For the pastry topping:
1 ˝ cups sifted all purpose flour
2 teaspoons baking powder
Ľ cup sugar
˝ teaspoon salt
Ľ cup butter
˝ cup milk

Preheat oven to 425. In a large bowl, add blueberries and next 6 ingredients, tossing gently to combine. Taste for flavor. This is not intended to be an overly sweet cobbler, but if you feel the need for more sugar, add it now. Spray a 9 x 13 baking dish or a 3-quart casserole with cooking spray and pour in berry mixture. Prepare topping by combining flour, baking powder, sugar and salt, then cutting in butter until it resembles course meal. Drizzle in milk and combine with a fork. Using a spoon, drop dough on top of berries evenly until surface is covered. You can also knead the dough, and roll it out or press it onto a floured surface and cut it into rounds.

Bake for 25 minutes, or until golden and bubbly.

This story has been updated since its original publication.