To be perfectly honest, I used to hate blueberries. I made it my mission to remove any blueberry from the "mixed berries" fruit salad that ever crossed my line of sight, even if it meant slyly tossing it underneath my chair, only to be immediately crushed by some innocent man sauntering by.
In the grand scheme of things, I'm not sure if it was the actual flavor of the blueberry or the moment I cut one in half when I decided they would never reside in my fridge; regardless, the day did arrive when I felt ready and open to the grand possibilities that they had to offer.
Long story short, here we are. For the past two Fourth of Julys, my family has requested these beautiful mason jar blueberry cobblers, and of course, I have delivered and received glowing reviews.
According to the recipe, you can use fresh blueberries; however, I decided to use frozen and needed to thaw these babies out a bit.
This recipe is fairly intuitive, since it involves layering, so you would have to try fairly hard to mess a step up along the way. These little guys are perfect in both hot and cold weather and can be substituted with other fruits, depending on the time of year.
I paired my beauteous cobbler with my new favorite non-dairy ice cream, the So-Delicious Cashew Milk Snickerdoodle ice cream...it does wonders for the soul. Any flavor is *fine* though... but not as amazing as that.
*Serves 5-7 people
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.