If there is a baked fruit that I love more than apples, it is blueberries. I save apple recipes for the fall and winter, but I love to use blueberries in my summertime recipes. For this recipe, I am using the blueberries in a cobbler. The biscuit topping portion of this recipe is from the Joy of Baking website. (Sorry peaches, but I have other plans for you.) I hope that you enjoy the cobbler. I know that my coworkers did….
Yield: 6 servings
- 1/2 cup sugar
- 2 tbsps cornstarch
- 3/4 cup water
- 4-5 cups fresh or frozen blueberries
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- pinch of ground nutmeg
- 2 tsps of unsalted butter, melted
- 1 1/3 cup all purpose flour
- 1/4 cup granulated white sugar
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cut into pieces
- 1/2 cup milk
Cinnamon Sugar Sprinkling:
- 1/4 tsp cinnamon
- 1/2 tbsp. sugar
- Preheat the oven to 375 degrees. Butter a 2 quart rectangular baking dish and set it aside.
- For the filling: In a 2 quart saucepan, mix the sugar and cornstarch. Add the water and bring the mixture to a boil over medium high heat while stirring often. When the mixture just begins to thicken (after approximately 4 – 6 minutes), turn off the heat.
- Add the blueberries, lemon zest, cinnamon, and nutmeg to the mixture and gently stir to combine all of the ingredients.
- Pour the blueberry mixture into the baking dish. Drizzle the melted butter over the blueberries and set the baking dish aside.
- For the biscuit topping: Whisk the flour, sugar, baking powder and salt together in a large bowl.
- Cut the unsalted butter into small pieces. Then, use a pastry blender (or two knives) to blend the small pieces of butter into the flour mixture until the mixture looks like coarse crumbs.
- Add the milk to the mixture in the bowl and stir the ingredients together until everything is just combined. Be careful not to over mix! Note that the batter will be sticky.
- Dollop large spoonfuls of batter on top of the blueberry mixture that you had set aside in the baking dish.
- For the cinnamon sugar sprinkle: Mix the cinnamon and sugar together and sprinkle the mixture on top of the biscuit batter.
- Bake the cobbler in the oven for 30 – 35 minutes. It is ready when the biscuits are golden brown and a toothpick inserted into the center of the biscuits comes out clean. Remove the dish from the oven and place it on a wire rack to cool for at least 10 minutes.
- When I first made this cobbler, I tried a puff pastry topping since I wanted a flaky crunch. I learned one thing: once you use puff pastry, the cobbler should be served on the same day or else you risk having a soggy topping. That is why I prefer a biscuit topping for this recipe.
- This blueberry cobbler can also be made using a 9 inch deep dish pie pan. (I would use 3 – 4 cups of blueberries if I were using such a pie dish. I would also reduce the sugar for the blueberry mixture to 1/3 cup.
- You can enjoy this dish all by itself or with a scoop of ice cream.