Blueberry Cobbler: It's So Easy!

Suzanne Murray
2
real simple blueberry cobbler

What's your favorite blueberry recipe?

I love making (and eating) blueberry pie, but sometimes the crust gets me down. I can never get it quite right—it always tastes great, but it's hard to maneuver. That's why I love this recipe for blueberry cobbler I found in Real Simple magazine last summer. It is so good and so easy to make, I've been serving it to dinner guests ever since.

What you'll need

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


How to make it

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.

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.

To see the finished cobbler, click here.

 

What's your favorite blueberry recipe?

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