This recipe is from my new children’s cookbook, The Fall of General Custard Cookbook. It is a companion to the wonderful, Indie nominated, children’s book, The Fall of General Custard.
In order to promote my new book, I offered a free kid’s cooking class to anyone who bought the book. In the class I taught 2 recipes from the book; one The Bold Blueberry Cobbler Cake and the other, Taco Bake Pie.
My assistant chef, Kelly, and I were ecstatic when we tasted the recipes and found them awesome. I never know when I go back to revisit a recipe if it will stand up to my high standards. I am glad to say, they did. The recipes may have been written for kid’s but you don’t need to be a kid to love them.
I begin each recipe in the book with a poem, because the original book is written in poetry. Here’s the poem accompanying this recipe:
It’s not quite a cake, ‘cause it’s lower and flatter,
It’s served in a casserole dish not on a platter.
it’s sort of a cobbler without globs of batter,
Oh well, it’s so awesome that name shouldn’t matter!
I think that says it all.
If you want to purchase the book along with the accompanying story book or just the cookbook, please click on my website, www.cookingwclass.com and then click on the General Custard tab on the top,.
The Bold Blueberry Cobbler Cake
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 can (14 ounces) sweetened condensed milk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole or 2% low fat milk
1/4 pound (1 stick) unsalted butter, melted
1 cups fresh or frozen (not defrosted) blueberries
1. Arrange the oven rack in the center of the oven and preheat to 350°F. Grease a 9 x13-inch baking dish with non-stick coating.
2. In a small bowl, stir the sugar and cinnamon together. Set aside.
3. In a large bowl, whisk together the condensed milk, flour, baking powder, salt, milk and melted butter until blended and smooth.
4. Pour batter into prepared baking dish.
5. Sprinkle the berries over the top. Sprinkle cinnamon sugar evenly over the top.
6. Bake until golden brown, about 35 minutes. Remove to rack to cool slightly. Serve warm or at room temperature.
Makes 8 servings.
