Blueberry Cobbler

Blueberry Cobbler Recipe
Photo: Lisa Hubbard; Styling: Sara Quessenberry
This Blueberry Cobbler comes together quick and makes the perfect dessert for family dinner.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 474
Caloriesfromfat 47 %
Protein 5 g
Carbohydrate 61 g
Sugars 29 g
Fiber 3 g
Fat 25 g
Satfat 15 g
Sodium 280 mg
Cholesterol 78 mg

Ingredients

2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream

Preparation

Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.

In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.

Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.

Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

Note:

Sara Quessenberry,

July 2008
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