We planted blueberry bushes in the backyard several years ago and are so thankful we did! Around late June or early July each year we enjoy watching the berries ripen on the bushes and seeing the shear weight of the berries pull each branch out and down toward the ground. This Blueberry Cobbler with Flax and Chia recipe is beyond simple and makes great use of all of the blueberries weighing down those bushes outside.
The recipe is below but if you would like to see the post we did on harvesting the blueberries you can click HERE.
A delicious blueberry cobbler with flax and chia recipe we enjoyed making using this year’s blueberry harvest from the backyard!
- 1/4 cup organic flax seeds
- 1/2 cup organic chia seeds
- 1 cup organic hard white wheat
- 1 stick of organic butter
- 8 cups organic blueberries
- 1 1/4 cups organic cane sugar
- 1 1/4 cups water
- 1 tsp natural salt
- 3 tsp baking powder
- 1 cup fine evaporated cane sugar
- 1 1/2 cups of organic milk
- Preheat oven to 350 degrees.
- Grind flax seed in personal blender or coffee grinder. Set aside.
- Grind chia seeds in personal blender or coffee grinder. Set aside.
- Grind hard white wheat in a grain mill. Set aside.
- Put stick of butter in bottom of 13 x 9 baking dish. Place in oven and allow to melt.
- In a large flat saucepan, combine berries, water, and 1 1/4 cup of organic sugar. Bring to a boil, reduce heat to a low simmer for 12 minutes.
- While berries are cooking, combine the wheat flour, salt, baking powder, ground flax seed, and remaining cup of fine sugar in a bowl and mix well.
- Stir milk into the flour mixture and mix.
- Take the pan with the melted butter out of the oven and gently pour the the flour batter on top of the butter. Do not stir.
- Add the ground chia seed to the berry mixture and stir well.
- Gently scoop the berry mixture by ladle on top of the batter.
- Bake in the oven for 30-45 minutes.
Fresh blueberries work best!
The best tool I’ve found for grinding the Flax Seeds and the Chia Seeds is the Tribest Personal Blender: