Blueberry cobbler is a quick and easy dessert to throw together
Fruit desserts are best in the summertime when the produce is plentiful. For years, I’ve made this simple Blueberry Cobbler from Real Simple magazine, which I clipped out 12 years ago. My, how the years seem to fly on by.
Cobblers are an easier-to-make pie-like dessert. There’s no bottom crust required on a cobbler, but it still has that top crust that can either resemble biscuits or sometimes a lattice pie crust. This recipe is fabulous for many reasons – fresh blueberries have been so sweet and massive this year, the biscuit part of this recipe is tart and flavorful due to the lemon zest, and it comes together in just a matter of about 20 minutes before you pop it in the oven.
Calorie counting is not suggested while eating this delicious treat. It has butter and a fair amount of heavy cream, but that’s what makes desserts decadent and delicious: fat. If you’re feeling extra naughty, top this blueberry cobbler with some vanilla ice cream. It’ll have you forgetting the summer heat and living in the sweet blueberry-filled moment.
Blueberry Cobbler
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
¼ teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream
Heat oven to 375. 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 two knives until coarse crumbs form. Add ¾ 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.
Real Simple magazine, 2008
This story was originally published July 28, 2020 at 10:32 AM.