Blueberries sometimes burst with juice during baking and some juice may bubble over. Therefore, if you want to protect your oven from having drippings of blueberry juice, you should place a pan or a dish to catch any juice that may ooze out. Also, it is advisable to taste the blueberries first. If they are very sweet, omit the 30g of sugar.
Preparation time: 20 minutes
Cooking time: 35 minutes
240 g plain flour
3 g (1/2 teaspoon) baking powder
90 g Q.B.B. ghee
140 g caster sugar
2 large eggs, lightly whisked
50 g yoghurt, combined with 100 g water
500 g blueberries
30 g caster sugar
10 g plain flour
1 teaspoon vanilla essence
5 g ground cinnamon
40 g caster sugar
Pure icing sugar (optional), for dusting
Vanilla ice-cream (optional), to serve
- Preheat oven to 180°C.
- Sieve the flour and baking powder into a bowl and set aside.
- Beat the Q.B.B. ghee and 140 g caster sugar in an electric mixer until light and fluffy (4-5 minutes), scraping down the sides of bowl occasionally.
- Gradually add the eggs, a little at a time and beat to combine.
- Then fold in half of the flour and half the yoghurt. Add in the rest of the yoghurt to make a smooth batter.
- Combine the blueberries, 30 g caster sugar, remaining flour and vanilla essence in a separate bowl.
- Spoon the berry mixture into small ramekin or any oven-proof dish. Dollop the batter over the berry mixture.
- Combine the cinnamon and remaining caster sugar in a small bowl. Scatter over the cobbler and bake until golden, or until a skewer inserted into batter withdraws clean (35-40 minutes).
- Dust with icing sugar and serve with vanilla ice-cream.