Blueberry Cobbler
"Cook's Illustrated developed this recipe, its very good and easy to make; probably can use the same recipe with other fresh fruit...."
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
BlueBerry Mixture
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 pinch cinnamon
- 6 cups fresh blueberries
- 1 1⁄2 teaspoons lemon zest
- 1 tablespoon lemon juice
-
Dry ingredients
- 1 cup flour
- 2 tablespoons stone ground cornmeal
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
-
Wet ingredients
- 1⁄3 cup buttermilk
- 4 tablespoons melted butter
- 1⁄2 teaspoon vanilla
-
Topping
- 1⁄8 teaspoon cinnamon
- 2 teaspoons sugar
directions
- Heat oven 375 degrees. First prepare the blue berry mixture by whisking together the 4 first ingredients, then add fresh blueberries, toss lightly and finally add the lemon zest and juice. Put the blueberry mixture in a 9-inch deep baking dish, then place the dish on a baking sheet. Bake for 25 minutes.
- Meanwhile get the dry and wet ingredients ready. After 25 minutes remove blueberries from oven, and increase oven temp to 425 degrees. First mix the dry ingredients together and then the wet in a separate bowl, then add wet to dry and mix until dough forms.
- The dough now needs to be divided into 8 balls. First divide the dough in half, then divide the 2 halves again which makes 4 then divide the four balls half again, which will make 8 balls. Place 7 balls around the perimeter and one in the middle. Mix 1/8 teaspoon cinnamon and 2 teaspoon sugar together and sprinkle on top of dough, place in a 425 degree oven for 15-18 minutes. Allow it to cool and then enjoy ;-).
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Reviews
-
Oh, this was so delicious! Between the deliciously light cobbler topping with its wonderful sugar/cinnamon/lemon sprinkling, and the spoon-lickingly yummy blueberry bottom, we were in food heaven! Thanks so much, Acerast, for the recommendation, and Pi-E, for posting this recipe! Made for Best of 2010 Tags. -
We loved this recipe - the biscuits were perfect, and the berries were delicious. YUM! Thanks so much, Pi-E! Made for Best of 2010 Tag. -
Wonderful! This was so good that my family ate too much and pushed away from the table groaning. There was just the right amount of sugar, cinnamon and lemon for us and the biscuits were so very light and fluffy. I used blue cornmeal and it gave the biscuits lovely color. I doubled the recipe and put it in a 9 x 13 pan. I could have used a bit more corn starch as they were very juicy berries and were a bit runny. Thanks for a great recipe Pi-E.
RECIPE SUBMITTED BY
My parents are from Russia and I was born in Norway. I grew up in Queens, NY. I have lived in Guam, MA, and VA; and in all the places I have lived, I never found pizza, bagels, and bread like they make it in NY. As a New Yorker, you took it for granted, even bad pizzerias in NY were better than what I have tried elsewhere. So, for the past 20 years I have tried to develop my own dough, I have come close.
I have worked in Washington, DC, for 14 years in the Federal govt. My husband and I moved to Oregon in 2005. Just left our jobs and the East coast forever! Have no regrets! We love our new state/home. Enjoy camping, hiking, kayaking, and beachcombing. I love to read, mostly science fiction/fantasy novels, and craft projects. Over the years, cooking has developed into a passion for me, my husband is very happy about this obsession, his only gripe is I don't repeat a lot of his favorites because I'm always trying out something new, oh well. So many recipes so little time to explore them all. My cookbook collection is huge, can't help it, I admit it--its an addiction. Then the internet comes along with sites like this one and so many others, what is a person to do? Try them all of course! Since we moved to Oregon, we haven't hooked up our cable TV and don't miss it. In fact, we gained more time--we're in control!
