Silent Shade Cobbler
Source of Recipe
From "Screen Doors and Sweet Tea" by Martha Hall Foose
"Silent Shade Bridge was a beautiful decorative little bridge over the Yazoo River. The name sounded much more melodic than any of the memorial-named bridges. The small bridge was raised and lowered with a tractor and cable, and a mule before that. Eventually the bridge was turned sideways, the run of the river, and taken out of commission. I get the blues when I think of that lovely, peaceful river-crossing now all but forgotten. I guess this sweet deep-blue cobbler is a fitting memorial."
List of Ingredients
◦ 5 cups fresh or frozen blueberries
◦ 2 tablespoons fresh lemon juice
◦ 2 cups unbleached all-purpose flour
◦ 2 teaspoons baking powder
◦ 1 teaspoon salt
◦ ¼ teaspoon freshly grated nutmeg
◦ ¼ teaspoon ground mace
◦ 3 cups sugar
◦ 1 cup whole milk
◦ 5 tablespoons unsalted butter, softened
◦ ½ teaspoon vanilla extract
◦ 2 tablespoons cornstarch
◦ 1 ½ cups boiling water
Preheat the oven to 350° F.
Spread the blueberries in a 9 x 13-inch baking dish. Drizzle the lemon juice over the berries and set aside.
In a medium bowl, combine the flour, baking powder, ½ teaspoon of the salt, the nutmeg, mace, 1 ½ cups of the sugar, the milk, butter, and vanilla. Spoon over the berries and spread in an even layer.
In a small bowl, combine the remaining 1 ½ cups sugar, the remaining ½ teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted, and shiny. Serve warm or at room temperature.