Blueberry Cobbler

blueberry-cobbler-0
Photo by Lisa Hubbard
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 474 calories
    • Calories 47 calories from fat
    • Fat 25 g
    • Sat Fat 15 g
    • Cholesterol 78 mg
    • Sodium 280 mg
    • Protein 5 g
    • Carbohydrate 61 g
    • Sugar 29 g
    • Fiber 3 g
  • June 2008

Ingredients

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