Blueberry Cobbler
This blueberry cobbler is a delightful dessert that combines juicy blueberries with a sweet, buttery topping. The warm cobbler is perfect served with a scoop of vanilla ice cream for a comforting treat that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 3 cups blueberries
- 3 Tbs. sugar
- 1 Tbs. plus 1 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into cubes
- 6 to 8 Tbs. heavy cream
- Vanilla ice cream for serving (optional)
Instructions
- <b>Prepare the berries</b>
- Position a rack in the middle of an oven and preheat to 400&#176;F. Butter a 9-inch square baking dish. In a bowl, combine the blueberries, 2 Tbs. of the sugar, the 1 Tbs. flour and the cinnamon. Stir gently to mix. Spread the berry mixture evenly in the prepared dish.
- <b>Mix the dough</b>
- In a bowl, combine the remaining 1 cup flour and 1 Tbs. sugar, the baking powder and the salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Add the 6 Tbs. cream and, using a rubber spatula, stir lightly until the ingredients are just moistened. The dough should be soft; if necessary, add an additional 1 to 2 Tbs. cream. Using 2 spoons, form mounds of dough about 2 inches in diameter and place on the top of the berries.
- <b>Bake the cobbler</b>
- Bake until the topping is golden brown and the juices are bubbling around the edges of the dish, about 20 minutes. Let cool in the dish on a wire rack. Spoon the warm cobbler onto plates or into bowls, top each with a scoop of ice cream, if desired, and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
Yield
Serves 6.
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