Blueberry Cobbler
Recipe
courtesy Williams-Sonoma
Fresh seasonal berries, such as raspberries, blueberries
and blackberries, can be frozen for up to 4 months for future use. Freeze in a
single layer on a baking sheet and then transfer the frozen berries to plastic
containers.
3 cups blueberries
3 Tablespoons sugar
1 Tablespoon plus 1 cup all-purpose flour
½ teaspoon ground cinnamon
1½ teaspoons baking powder
¼ teaspoon salt
4 Tablespoons (½ stick) cold unsalted butter, cut into
cubes
6 to 8 Tablespoons heavy cream
Vanilla ice cream for serving (optional)
Prepare the berries
Position a rack in the middle of an oven and preheat to 400°. Butter a 9-inch square baking dish. In a bowl, combine the blueberries, 2 tablespoons of the sugar, the 1 tablespoon flour and the cinnamon. Stir gently to mix. Spread the berry mixture evenly in the prepared dish.
Mix the dough
In a bowl, combine the remaining 1 cup flour and 1 tablespoon 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 tablespoons 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 tablespoons cream. Using 2 spoons, form mounds of dough about 2 inches in diameter and place on the top of the berries.
Bake the cobbler
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.
Position a rack in the middle of an oven and preheat to 400°. Butter a 9-inch square baking dish. In a bowl, combine the blueberries, 2 tablespoons of the sugar, the 1 tablespoon flour and the cinnamon. Stir gently to mix. Spread the berry mixture evenly in the prepared dish.
Mix the dough
In a bowl, combine the remaining 1 cup flour and 1 tablespoon 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 tablespoons 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 tablespoons cream. Using 2 spoons, form mounds of dough about 2 inches in diameter and place on the top of the berries.
Bake the cobbler
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.
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| Fresh blueberries |
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| Mixed with sugar, flour & cinnamon |
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| Dough batter after mixing in butter |
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| Dough batter after adding heavy cream |
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| Cobbler ready to go in the oven |
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| Fresh out of the oven |
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| Photos by JoJo |
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