Blueberry Cobbler
This recipe crafts a classic blueberry cobbler featuring a vibrant, juicy blueberry filling lightly sweetened and brightened with lemon, topped with a tender, biscuit-like dough. It's an easy-to-follow dessert, perfect for feeding a crowd and best served warm with a scoop of vanilla ice cream.
Equipment
- 2 Large Mixing Bowls One for fruit, one for dry ingredients
- 1 Pastry Blender Essential for cutting butter into flour
- 1 Whisk For dry ingredients and liquid mixture
- 1 9x13 inch Baking Dish Standard size for cobbler
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- 8 cups fresh blueberries
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 2 tablespoons cold salted butter cut into pieces
- 2 1/2 cups all-purpose flour
- 2 1/2 heaping tablespoons sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks cold salted butter cut into pieces
- 3/4 cup milk
- 1 large egg
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
Notes
1. Ensure all butter for the dough is very cold and cut into small pieces; this is crucial for achieving a tender, flaky cobbler topping when cut into the flour. 2. When mixing the dough, do not overwork it. Stir just until the ingredients come together and it remains lumpy and shaggy; overmixing develops gluten, leading to a tough topping. 3. The initial foil cover helps the fruit cook down and prevents the topping from browning too quickly, ensuring both components finish baking at the ideal time. 4. Use fresh, ripe blueberries for the best flavor and texture; frozen blueberries can be used but may release more liquid, so ensure they are thawed and drained slightly.