book review

Blueberries for Sal

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I have always wanted to go to Maine. The reasons to go to Maine are plentiful: hiking, arts & crafts, gardening, fairy houses and building them, to name just a few. Though all of these are reasons enough to visit Maine, it is the call of the Maine blueberries that has always held my interest.

"Blueberries for Sal" by Robert McCloskey, has a very special place in my memories. The story is of a little girl named Sal and her mother who go out blueberry picking for winter. Just on the opposite side of the hill is a mother bear and her cub eating as many berries as possible to store up their energy for winter. Sal was told to only pick the berries and not wander off. Let me summarize the story for you this way: cub and girl get lost, berries get eaten, and everything works out in the end.

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My grandmother had a copy of this book at her house. My grandma lived in a wonderful cabin in the forest in Oregon. There too, just like Maine, the blueberries grew wild. Grandma and I never met any bears when we were picking but, we ate enough blueberries to explode.

During the berry season my grandma would read me this story. She wasn't much of a canner, so we had to settle for pies and cobblers. There is nothing better than Blueberry Snickerdoodle Cobbler. I hope you enjoy.

Something to do: There isn't anything better than a treat made with blueberries. Please enjoy our family favorite recipe for Blueberry Snickerdoodle Cobbler.

Blueberry Snickerdoodle Cobbler

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For the cobbler:

  • 2 1/2 cups fresh or frozen blueberries
  • 1 tsp of vanilla extract
  • 1/2 lemon, juiced
  • 1 cup of sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp of all purpose flour
  • 1 tbsp of butter, melted

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Directions:

  1. Lightly grease an 8-inch square baking dish. Place the blueberries into the baking dish and mix with the vanilla and lemon juice. Sprinkle with 1 cup of sugar (or to taste) and 1/2 tsp of flour. Add cinnamon and nutmeg. Mix together gently and stir in the tbsp of butter and then set aside.

For the Snickerdoodle topping:

  • 3/4 cup flour
  • 1/2 tsp ground nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 4 tbsps unsalted of room temperature butter
  • 1 large egg plus 1 egg yolk
  • 1/2 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees.
  2. Sift the flour, nutmeg, baking soda, and salt together into a medium size bowl; set aside.
  3. In a mixing bowl, cream the sugar and butter together until light and fluffy. Add the egg plus egg yolk and vanilla. Beat until creamy.
  4. Turning your mixer speed down, add the dry ingredients.

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Bring out your cobbler mixture in the pan and, with a tablespoon, drop the Snickerdoodle batter on top of the blueberry cobbler. Make a combination of sugar and cinnamon and sprinkle on top of the Snickerdoodle batter. Place in the oven for 30-35 minutes. Fruit should be bubbling and the Snickerdoodles lightly browned. Serve while it's still warm.