Blueberry Cobbler
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Makes 6 to 8 servings 1x
Time about 1 hour
Ingredients
- 8 tablespoons (1 stick) cold butter, plus more for greasing
- About 6 cups blueberries, rinsed and drained
- 1 1/4 cups sugar, or to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
Instructions
- Heat the oven to 375°F. Lightly grease a 8- or 9-inch square baking pan with butter. Toss the blueberries in a medium bowl with 1/4 cup of the sugar. Taste and add more sugar if you like. Put the berries in the prepared pan.
- Cut up the butter into 1/4-inch bits. Put the flour, baking powder, salt, and remaining sugar in a food processor and pulse once or twice to combine. Add the butter and process until the dough is just combined, only a few seconds; you should still see bits of butter. Transfer to a bowl and beat in the eggs, vanilla, and lemon zest if you’re using it with a fork.
- Drop the dough onto the blueberries, 1 heaping tablespoon at a time, spacing the mounds as evenly as you can; leave gaps in between them so the filling can vent steam as it bakes. Bake until the dough is just starting to brown and the blueberries are tender and bubbling, 35 to 45 minutes. Serve hot, warm, or at room temperature. Transfer any leftovers to a non-reactive container if necessary and refrigerate for up to a couple days.
– Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition
Recipe variations
Blueberry-Corn Cobbler
The ultimate backyard barbecue dessert: Substitute 2 cups fresh corn kernels for 2 cups of the blueberries.
Peach Cobbler
Another classic cobbler: Instead of the blueberries, slice and pit 2 pounds peaches (peeled, if you like).
Apricot Cobbler
If you’re lucky enough to have good apricots—and haven’t eaten them all raw—make this: Use 2 pounds sliced and pitted apricots for the blueberries.
Cherry-Almond Cobbler
Among the best-tasting cobblers you can make: Instead of the blueberries, remove the pits from 6 cups sweet cherries. Toss the cherries with 1/3 cup chopped almonds. Substitute almond flour for 1/4 cup of the all-purpose flour.
Pear-Bourbon Cobbler
Southern spirit: Substitute 2 pounds pears for the blueberries. Pour 1/4 cup bourbon evenly over the pears in the prepared pan before adding the topping.
Apple Cobbler
Simple: Instead of the blueberries, core and slice 2 pounds apples (don’t bother peeling them.)