Hello, friends! It’s the second weekend of May, which means it’s time to turn our attention to all things summer whether we are ready or not. Maybe it’s everything to do with the pandemic (we can blame all the things on the pandemic, right?), but I feel like I’ve lost all sense of time and space. Perhaps you have, too. We’ll have to lean on our Disney snack recipes to help remind us exactly what time of year it is.
Our beloved Disney recipes and summer berries seem to go hand-in-hand. There’s no shortage of recipes that incorporate the bright, sweet, and sometimes tart flavors of raspberries, blackberries, blueberries, and strawberries. And today’s Saturday Snacks recipe has us hitting the jackpot. We’ll use all of them at the same time, with the main focus being on the ever-lovable blueberry.
If blueberries are a favorite of yours, you’re in luck today. We’re going to combine a semisweet, buttery cake with fresh blueberries. And then, to finish things off, we’re going to pair it with a big scoop of vanilla ice cream and a boatload of fresh berries on the side. Because why not?
Today’s recipe is a classic that comes from Wilderness Lodge’s Artist Point, before Snow White and the Evil Queen moved in. I’ve actually never had the opportunity to dine at Artist Point, and I’m looking forward to doing so once they reopen. Which, of course, I hope is quite soon.
We’ll be making Artist Point’s Berry Cobbler today, and thankfully, our ingredients aren’t too difficult to throw together. A swing by the produce section for fresh raspberries, blackberries, strawberries, and blueberries will be the first stop you’ll want to make. You’ll also want to make sure that your best friend and mine, a pint of heavy whipping cream, is also in your shopping cart, so a stop by the dairy case might be in order, too.
To begin, I grabbed a medium bowl out of the cabinet and whisked together 1 1/2 cups of all-purpose flour, 1/2 of a cup of granulated sugar, 2 teaspoons of baking powder, and a 1/2 teaspoon of salt.
If you have a pastry blender on hand, you’ll want to grab that out of the drawer. If you don’t have one, you can use two knives held scissors-style to blend in half of a cup of diced cold butter. I had to look up exactly what scissors-style blending looked like, and I discovered that basically it’s just using the two knives in an “X” fashion and cutting across. Think of a hibachi chef cutting veggies, and you’re halfway there.
You’ll want to make sure that the butter is blended in to the point that the mixture resembles breadcrumbs in size.
Once I had the butter looking nice and combined, I grabbed a fork out of the drawer and stirred in one large egg. The recipe is careful to remind us not to blend it too much, so I mixed it until it was just incorporated.
I then added in 1 cup of heavy cream and mixed it the same way. Again, the recipe is clear: you and I are to show just a bit of restraint in the mixing department. Which, to be completely honest, is not my strongest suit. I tried the best I could not to overmix the ingredients. I promise.
I preheated the oven to 350° and then lightly greased a 9-inch cake pan. Once the 9-inch cake pan was greased, I lined it with wax paper and then greased the wax paper.
The easiest way to make sure that your wax paper fits perfectly into the bottom of your cake pan is to trace the bottom of the cake pan onto the wax paper with a pencil. Cut just inside the line, and you’ll be good to go.
The next step of the recipe asks us to press the dough evenly into the bottom of the cake pan. I poured my dough in and spread it out, but in retrospect, I didn’t really press it down. I’m not sure what would’ve happened or what would’ve been different than the end result if I had, but I did want to make sure to note that. I have a feeling that if I had pressed on one side of the batter, the other side would’ve raised up, but I digress.
I then spread the 12 ounces of washed blueberries evenly on top of the batter. Pop a couple of those babies into your mouth if you feel so inclined. You’ve earned it.
I sprinkled 2 tablespoons of light brown sugar on top of the blueberries, and placed the remaining 2 tablespoons of cold diced butter on top of that. Butter and brown sugar and blueberries? Yes, please.
When I picked up the cake pan to put it into the oven, I was surprised by how heavy it was. I totally didn’t expect that; I just didn’t think a cake or a cobbler or whatever this thing will be would be heavy, but it sent me scrambling upstairs to our bathroom to grab our scale. I had to weigh this thing; I had to be able to let you know exactly how heavy it was. The cobbler before baking was a whopping 3.2 pounds. You read that right: today’s Saturday Snacks recipe weighed over 3 pounds! Goodness gracious!
The recipe calls for us to bake the cobbler for 20 to 25 minutes or until golden brown. At 20 minutes, it was way too liquid-y in the middle. At 25 minutes, my cobbler was still looking like a blueberry soup in the center of the cobbler. I had to leave the cobbler in the oven for a total of 32 minutes before I was satisfied that I wasn’t going to be cutting into completely raw batter.
I pulled our hefty snack out of the oven and placed it on a rack to cool.
Our next instruction as per the recipe is to remove the cake from the pan and cut it into wedges. I laughed out loud when I read this. There was literally NO WAY ON THIS EARTH that thing was coming out of the cake pan, and when I attempted to take it out, I was completely correct. In order to get that cake ever-so-neatly out of the cake pan, we needed to make it in a springform pan like we did for Turf Club Bar & Grill’s Chocolate Torte. I opted instead to cut slices out of the cake pan, which worked just fine.
You and I have the option to either slice the cobbler or just grab a large spoon and scoop some of that yummy stuff straight out of the cake pan. I put a slice on a plate and followed the directions and served it with some of the fresh raspberries, blackberries, and strawberries.
One of the notes on the recipe suggests serving whipped cream on the side. I don’t know about you, but I’m not sure why you would use whipped cream when you could use ice cream. I’m always disappointed by whipped cream when it’s served with a dessert on the side. I always sit there longingly wishing that whipped cream was ice cream, so I went straight for the vanilla ice cream this time. The recipe also says that we can drizzle the cobbler with a raspberry sauce, but since I was short one bottle of raspberry sauce, I opted to eat it as is.
Friends, this is good. The cake isn’t quite as sweet as what I might have thought, but it was still good. It was buttery and rich and the fresh blueberries had a bright pop to them. To be honest, if I make the recipe again, I think that I will boil the fresh fruit down with a bit of sugar and perhaps some lemon juice to create a bit of a glaze or just a sugared fruit compote for the side or the top. I found that the fresh berries didn’t really jive with the baked blueberries and cake. It’s like that bit on Sesame Street where one thing is not like the other. The fresh fruit, while you might think it would work, really didn’t. I think if you and I were to give that fruit a bit of heat and sugar, it would be stellar.
All in all, this recipe was a lot of fun to try. For being such a hefty dessert, it had a nice light flavor to it. If you enjoy blueberry pancakes in the morning, I think you’ll like this cake.
And I think I might mix the blueberries into the cake next time rather than letting them hang out on top. I found that the cake to fruit ratio was off just a bit. I think dispersing the fruit throughout the batter will help.
There’s just nothing like fresh berries in the summer, is there? This Disney recipe is certainly a great way to usher in just a bit of summer into your own kitchen.
Please let me know what iconic summer recipes you’re looking forward to making this year. As you know, I’m always on the lookout to add another recipe or two to my repertoire. Especially if it’s something sweet and fruit-filled!
Whatever you’re up to this weekend, I hope that it’s a fantastic one. May you find rest and joy around every corner. Summer will be here before we know it; let’s savor these spring weekends while we’ve got them. 🙂
Thanks so much for reading!
Ready to welcome some summer Disney tastes into your kitchen? The recipe is below:
Berry Cobbler from Artist Point, Wilderness Lodge, Walt Disney World
1 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
4 oz (1 stick) + 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 oz. fresh blueberries
2 tablespoons light brown sugar
1/2 pint each fresh raspberries and blackberries.
8 strawberries for garnish
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. With a pastry blender, two knives used scissor style, or your hands, blend in 1/2 cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate (do not overmix).
- Preheat the oven to 350 degrees f. Lightly grease a 9-in cake pan, line the bottom with wax paper and grease the paper.
- Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place the remaining two tablspoons butter pieces over the berries.
- Bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut in wedges, and serve with blackberries, raspberries, and strawberries.