Thursday, June 21, 2012

Blueberry Cobbler

Blueberry Cobbler

Hands-On Time:  20 minutes
Total Time:  50 minutes
Serves:  12

8  Cups  Blueberries
2/3  Cup  plus  1/4  Cup  Sugar
1-1/2 Cups  plus  2  Tablespoons  Flour
2  teaspoons  Baking Powder
1/4  teaspoon  Salt
1  teaspoon  Lemon Zest
6  Tablespoons  Cold Butter, cut into pieces
7 ounces  Heavy Cream (3/4 Cup plus  2 Tablespoons)

Heat oven to 375*.  In a 9 x 13 pan, toss the Blueberries, 2/3-Cup Sugar, and 2 Tablespoons Flour.

In a medium bowl, combine the Baking Powder, Salt, Lemon Zest, remaining 1/4-Cup Sugar, and remaining 1-1/2 Cups Flour.  Add the Butter and blend with your fingers, two knives, or a pastry blender until coarse crumbs form.  Add the 7 ounces Heavy Cream and mix until a rough dough forms. 

Drop mounds of dough over the Blueberry mixture--a cookie scoop works great.  Bake until the berries are bubbling and the top is golden, 35 to 40 minutes.  Serve with additional Cream for drizzling if desired.

I have adapted this recipe from one I found in Real Simple magazine a few years back.  It is super easy and can be made with frozen berries, too--just thaw them half-way before baking--too much and they'll be too juicy, use them frozen and the 'cobbles' will be done and burnt by the time the berries are fully cooked.  You can cut the Blueberry mixture in half and bake it in a 9-inch deep-dish pie plate and still use the same amount of 'cobble' mixture if you like more crust--T likes a lot of berries and not much 'dough'.  Leftovers, if there are any, are always good for breakfast.

If you want to use non-fat or 1% milk instead of the Heavy Cream, increase the Baking Powder to 3-1/2 teaspoons.  This will help keep the cobbler fluffy and not flat and soggy.

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