Blueberry Cobbler
Ingredients
- 32 ounces fresh blueberries, about 6 cups
- 2/3 cup plus 1 1/2 tablespoons sugar divided
- 2 tablespoons plus 1 1/2 cups flour divided
- 2 1/4 teaspoons baking powder
- 6 tablespoons cold unsalted butter cut into 1/3-inch cubes
- 3/4 cup heavy cream
- vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Rinse the berries, drain, and place them in a bowl. Sprinkle over the 2/3 cup sugar and 2 tablespoons flour and toss to mix. Set aside.
- Whisk together the remaining 1 1/2 cups flour, 1 1/2 tablespoons sugar, and the baking powder in a bowl. Add the butter and toss to coat. Using your thumb and fingers, pinch the butter into the flour mixture creating butter “flakes.” Keep pinching until there are no large pieces of butter left. Add the cream and mix with a fork, then, using your (floured) hands, mix further just until the dry ingredients are moistened and in large clumps: the cobbles.
- Put the blueberries in a round or oval baking dish — a large soufflé dish works well. Take large clumps of dough and place them on top of the berries. Fit any extra topping in here and there. Bake until the topping is brown and the juices bubble thickly around it, about 40 minutes.
- Let cool slightly. Serve warm or at room temperature with a scoop of ice cream.
Notes
Serves 6.
Markipedia adds that it is the lumps that make it a cobbler. A cobble is a lump, as in a small hill, or paving stone, piece of coal, or sloppy repair job… or that lump of dough on dessert. No lump, no cobbler.