Blueberry Cobbler

blueberry-cobbler-0
Photo by Lisa Hubbard
Rating
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

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.

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 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.

Ingredients

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