Lemony Blueberries with Oatmeal Cobbler

Dessert for breakfast? Hell, yes! Isn't that exactly what so many breakfast favorites are? Pancakes, french toast, muffins, scones. My basic rule with the boys is: if is has fruit and/or other nutritional merit and uses sugar judiciously then last night's dessert is fair game for the morning meal. Yesterday, I made this specifically for breakfast with blueberries I had just picked. The fruit mixture was not-too-sweet and had a nice hint of lemon. The oatmeal in the cobbler topping gave it a hearty, comforting taste and texture. 

I used a go-to recipe for blueberry pie filling (from MarthaStewart.com), adding a little lemon zest. I adapted a cobbler topping from Vegetarian Cooking for Everyone by Deborah Madison, a favorite cookbook of mine. I happened to have some left over heavy cream, which I popped into the whip creamer for a last minute splurge.  The boys and I really enjoyed this wonderful late-summer breakfast.


Note: We ate it hot and the filling was a little loose, but it thickened up upon cooling. 

Blueberry filling
8 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1 Tbs. lemon juice
Finely grated zest of one lemon
2 Tbs. unsalted butter, cut into small pieces

Cobbler topping
1 1/2 cups all purpose flour
1 1/2 cups whole grain flour (I use equal parts oat flour and white wheat in all my baking)
2/3 cup sugar
2 tsp. baking powder
1 tsp/ baking soda
1 tsp. salt
10-12 Tbs. cold butter
3/4 cup old fashioned oats
3/4 cup light sour cream
1/4 cup lowfat milk
1 tsp. vanilla extract

Preheat oven to 375° F. Spray a 9 x 13" baking dish with a little oil. Combine the filling ingredients in a large bowl then the pour the mixture into the baking pan, spreading evenly. Dot with butter. Set aside.

Combine flours, sugar, salt, baking powder and soda in a large bowl. Cut in the cold butter using a pastry cutter. Mix together the sour cream, milk and vanilla. Add to flour mixture along with the oats, stirring just enough until all the flour is moistened.

Drop globs of topping of various sizes all over the top of the fruit. It should look like a cobblestone road.

Bake for 35 minutes or so, until the cobbler is lightly browned and cooked through and the fruit is bubbling. Cool 20-30 minutes before serving.