Recently, my dad came to visit for a belated Father's Day dinner. E and I grilled pork tenderloin and London broil and we served the meal with a fresh Caesar salad and oven roasted potatoes. It was a great summer dinner. Before I was a halfway decent cook, I was known for my baking. I had about 3 pints of fresh blueberries from my most recent Costco trip, so I opted for a blueberry cobbler.
This technique is different from the one I used for my Apple Cobbler, but it's almost as easy and produces great results. Unlike the Apple Cobbler, which was more cake like with the topping baked into the fruit, this one is a traditional cobbler with a warm fruit bottom and a nice cookie-like baked topping.
I started off by plopping the blueberries right into the baking dish and tossing them with sugar, flour, and lemon zest...
Then I topped the berries with the batter for the topping. It's thick, so you just plop it in big spoonfuls on top of the cobbler. It fills in when it bakes.
At this point I kept it in the fridge for a few hours until I served dinner. Once dinner was served, I baked the cobbler in the oven and served it for dessert with fresh whipped cream. I keep a quart of heavy whipping cream in the fridge for those occasions when I don't have vanilla ice cream to accompany our desserts. Making homemade whipped cream is really fast and it's far superior to the premade stuff.
And there you have it! The blueberries are plump and almost syrupy once they cook. This pie is not overly sweet (making it far superior to that blueberry pie filling in a can) and it's slightly tart. I'd say this recipe serves about 6 people. There were no leftovers. Even my husband, who claims he doesn't eat warm fruit, loved this cobbler.
slightly adapted from Williams-Sonoma (substituted blueberries for blackberries)
For the filling:
6 cups blueberries
1/3 cup sugar
1 Tbs. all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt (I omitted the salt because I bake with salted butter)
For the topping:
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted and
1/2 tsp. vanilla extract
Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.