Recipe from the Happy Chef: Best Ever Blueberry Cobbler & Fresh Lemonade


Memorial Day weekend is here! All the pools are opening, the camping gear is breaking out of its garage storage and hopefully warmer weather will soon be on its way as well. Summer is my favorite time of year. It is the freedom of summer that I think I love the best. Everything breaks free – the plants in full bloom, the sun’s heat, the lighter clothes – not to mention the children from the school buildings!

I think the great Creator of this world, who put all things into motion, must really enjoy watching both children and adults play freely out in His summer air. You only have to go as far as your backyard to lay in the warm grass, catch a firefly or swing side by side with a good friend. So make a lemonade stand with your children or bake a cobbler and sit with some friends on the porch late into the summer evening. Visit, laugh and watch the kids busy with “the work of play” – free to play no matter what circumstances life has placed them in . . . Just as we should be free to live joyfully, celebrating the goodness of life that is found in summer no matter where we find ourselves.

Cool lemonade by day and warm cobbler (with a glass of cold milk!) by night . . . Ah, what could be better!

Blueberry Cobbler

3 cups fresh blueberries

3 tablespoons white sugar

1/3 cup orange juice

2/3 cup all-purpose flour

1/4 teaspoon baking powder

1 pinch salt

1/2 cup butter, softened

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

-Preheat oven to 375 degrees F (190 degrees C).

-In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.

-In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

-Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.


1 3/4 cups white sugar

8 cups water

1  1/2 cups lemon juice

-In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

-Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.