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Blueberry Cobbler

Lisa Hubbard
Serves 6 Hands-On Time: 20m Total Time: 50m

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.
     
By Sara Quessenberry,  July 2008
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Quick Tip

When baking a fruit pie, put a foil-lined baking sheet on the bottom of the oven to catch bubbling juices.

Nutritional Information

  • Per Serving
  • Calories 474Calories From Fat 47
  • Protein  5g
  • Carbohydrate  61g
  • Sugar  29g
  • Fiber  3g
  • Fat  25g
  • Sat Fat  15g
  • Sodium  280mg
  • Cholesterol  78mg
What does this mean? See Nutrition 101.

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