Blueberry Cobbler

Blueberry Cobbler
Lisa Hubbard
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preparation
20
minutes
cooking
50
minutes
Serves 6

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

Directions

  1. 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.
  2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
  3. 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.
  4. 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.
     
Sara Quessenberry
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Protein 5 g
  • Carbohydrate 61 g
  • Sugar 29 g
  • Fiber 3 g
  • Fat 25 g
  • Sat Fat 15 g
  • Sodium 280 mg
  • Cholesterol 78 mg
What does this mean? See Nutrition 101.

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