10.22.2016

Southern Comfort

This is one of my favorite simple desserts. It's a traditional southern recipe that was given to me decades ago. It's not fancy, or elegant, or complicated. In fact, it's the antithesis of those things.

It's comforting, simple, tasty, and addictive. Oh, and buttery.

You may remember hearing about it in the play or movie Steel Magnolias. The recipe, as given in the script, does work according to several bloggers, but all say it's dorm food, at best.

The name of my version - Cuppa Cuppa Cuppa - is misleading. Yes, it's a cup of flour, a cup of sugar, and a cup of milk. But it's also a stick of butter and several cups of fruit in syrup. (Please don't reduce the butter to make it healthy. Either make it right, or get yourself a piece of fresh fruit!)

The flour called for is the self-rising type. Simply add a teaspoon each of baking powder and salt to all-purpose flour to make it rise.

An aside: I just had a wonderful visit with my fellow blogger, Nazneen who writes Coffee and Crumpets. Following a sumptuous Indian meal, she served her peach cobbler, a recipe she brought back from Texas. It turns out that it is basically Cuppa Cuppa Cuppa. It was fun comparing our recipes... maybe she will post hers soon. (Cuppa Cuppa Cuppa is also known as Grannie's Cobbler in the South.)

I guess the name of the recipe should be "Cuppa Cuppa Cuppa Tsp Tsp Stick & Fruit." But that just ain't catchy, now, is it?

~ David

Blueberry Cuppa Cuppa Cuppa

1 stick butter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
2-3 cups blueberry compote (recipe follows)
vanilla ice cream, for serving

Preheat oven to 350°F (180°C).

Place the butter in a 9-inch cast-iron frying pan and place in the oven to melt the butter – approximately 5 minutes.

While butter is melting, whisk together the flour, sugar, baking powder, and salt. Add the milk and whisk until you have a smooth batter.

When butter is completely melted - it's okay if it has begun to brown a little - remove the pan from the oven and add the batter. Don't be startled as the butter oozes to the sides and begins to cover the batter. That’s normal.

Next, pour the 3 cups fruit in syrup slowly into the center of the batter. It will creep under the batter. Place in the oven and bake for 30 minutes, until deep golden brown; the batter will puff up over the fruit and form a wonderful buttery crust.

Serve hot or warm with a scoop of vanilla ice cream. This is best the day you make it!

Serves 6-8

Blueberry Compote

1 pound blueberries
1 cup sugar
cinnamon, optional

Mix the fruit and sugar, and cinnamon if using, in a large saucepan. Place over medium heat and cook until fruits are softened and mixture seems syrupy – 10-15 minutes. Let cool completely before making the Cuppa Cuppa Cuppa.

Variations: As the seasons change, you can mix and match many fruits to make this: I like mixed berries in the winter (as we can easily buy bags of flash-frozen mixed berries), or you can use diced peaches, apricots, plums, pears, or apples.

45 comments:

  1. My great grandma in Tahlequah, OK made a version of this. She included a bit of cornmeal if I remember correctly. I don't have a lot of memories of my great grandma so this little reminder made my morning. Thanks GREG

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    1. That's so sweet, Greg! I will have to try it with a little corn meal in honor of your grandmother.

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  2. "Please don't reduce the butter to make it healthy. Either make it right, or get yourself a piece of fresh fruit!"

    AMEN!!!

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    1. Hah! That made me think that we need to come up with the cooks 10 Commandments. I. Thou shalt use butter. II. Thou shalt not covet thy neighbor's batterie de cuisine. III. ...

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  3. Too yummy, David! I may just try this sometime. And thank you for the introduction to your friend N xx.

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    1. Liz - this is almost opposite of you were and Peter's attempts to use less sugar! But maybe for a treat someday…

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  4. I was looking inking for something new to make for breakfast on Sunday morning and this is it! Thanks for sharing such a special recipe, D. xo

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    1. I'm so excited that you made this, Colette! I hope you all liked it. XO

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  5. This looks amazing! I don't like people who don't use butter.

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    1. Mimi – I try not to know people who don't use butter… :)

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  6. This looks delicious and simple. A nice quick dessert anytime.

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  7. Hi David!!
    Well, I do know how this tastes! Absolutely delicious and it's so easy.
    It was so lovely having you over and I have those recipes for you :) I'll be posting them soon.
    Love to Mark!

    Nazneen xx

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    1. Had the best time with you, Trace and your family. It was fun comparing our recipes for cobbler – cuppa cuppa cuppa. XO

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  8. This is just a fantastic dessert, David. Not a lot of fuss, and delicious, that's my favorite kind. I love that you use your iron skillet too, I use mine for everything lately! Just posted about a skillet cake today :):)

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    1. Isn't the cast-iron skillet the best thing ever invented, Marcelle? Your apple skillet cake looks amazing!

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  9. Don't mess with the butter and add a huge dollop of double cream to garnish, that's what I would be doing! I'd probably be eating the whole skillet full in one sitting, as well.

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    1. I think that even you, John, would have a tough time finishing this in one sitting! It's quite rich – but that's a good thing, right? That's why we add the cream – to cut the sweetness.

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  10. What a fabulous dessert, and as always your photos are amazing. I will try that one for my next dinner party.

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    1. Thanks, Carolyne - this is a great dessert for a casual dinner party.

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  11. Love this simple Cuppa Cuppa dessert! Fabulous name too!

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    1. Thanks Cindy – the name is really catchy, isn't it?

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  12. Everything about that cuppa cuppa cuppa dessert looks incredible. Blueberries baked into a cake, crust or pie really is one of the better things in life!

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    1. Thanks, Amanda – you and I definitely agree the blueberries are pretty much the perfect fruit for anything!

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  13. Warm with ice cream would be comfort food for me!

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    1. Thanks, Inger - I forgot to mention that this heat really well in the microwave the next day!

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  14. That crust looks incredible, David! I really love baked fruit desserts. Just wondering where the name comes from...

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    1. A cup of this, a cup of that, and you have your title, Frank... Cuppa cuppa cuppa. Buttery crust is quite wonderful!

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    2. It's one of those things that, when said aloud, makes perfect sense!

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  15. David, I'd *never* cut back on the butter! That's just crazy talk! :D But you know I cut waaaaaaayy back on the sugar when I make Cuppa Cuppa Cuppa. Your photos of this humble dish are just gorgeous.

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    1. Jean - I have started cutting back on the sugar in many fruit desserts. In fact, when making apple desserts, I choose a sweeter apple and cut the sugar significantly. It makes a big difference!

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  16. Lovely dessert, and I would never think of reducing the butter! I can imagine this made with rhubarb would be heavenly, topped with mounds of freshly whipped cream (no sugar added)! Delicious!

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    1. What a fun idea to use rhubarb compote to make this.

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  17. This is so beautiful -- inside and out! Just lovely. And I always love the shots of your ingredients in your pretty measuring spoons and cups!

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    1. Thanks, Valentina! I think I should do a post that shows off my ridiculous collection of measuring cups and spoons!

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  18. I keep some of summer's berries in my freezer to use in pies on mid-winter. It's my way of reminding myself that this, too, shall pass. I'm satisfied with my cherry pie recipe and now I've got a recipe for what I think will be a stellar blueberry pie. I'm a firm believer that a polar vortex ain't so bad when you've got pie. Thanks, David, for sharing your recipe.

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    1. I like your Polar Vortex attitude, John, but am just as glad I left the frozen north for the warmer climes of Tucson! But, even here, I keep summer berries in the freezer for winter usage. Never a bad idea!

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  19. On the menu for this weekend! I don't have a cast iron skillet though, and will have to use a regular baking dish, so hoping it will turn out well anyway. I remember years ago you made cuppa cuppa cuppa when we were in Albany visiting Kurt. It was delish!

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    1. It will be fine in a baking pan, Kathy! A deep dish pie plate works well, too! I hope you and Harry enjoyed it! xo

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  20. Simple and good! What more does one want?! Looks like a recipe I will try soon!

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    1. And, after all, we do need some comfort these days! Thanks, Susan!

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  21. Oh yum! I love a good traditional Southern dish, especially a hot dessert with ice cream a la mode! This seems like it would be excellent with a little cornmeal thrown in too. Yummm!

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  22. uh-oh. Just put it in the oven and realized I'd used regular flour. What will happen?

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    1. Did you use the baking powder and salt? If so, you will be fine. If not, you may have invented a wonderful new dessert! (I hope...) :)

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