Blueberry Cobbler

Need a quick and easy dessert for your next dinner gathering (or, you really just want an excuse to bake)? Of course, you nod your head yes…because what is a memorable dinner without its dessert companion. Bring on the blueberries.

I picked up a few pints of blueberries at the farmer’s market last weekend, and couldn’t wait to check out Thomas Keller’s Ad Hoc at Home Blueberry Cobbler. This cookbook offers a comforting family style menu, so the ingredients are simple and most likely already in your kitchen.

Topping

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

6 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1/2 cup buttermilk

Filling

4 pints (8 cups) blueberries

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon grated lemon zest

Cinnamon Sugar

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon, or to taste

 

1. Preheat oven to 350°

2. Sift together the flour, baking powder, and baking soda; set aside.

3. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until the mixture is light and creamy, scraping down the sides as necessary. Beat in the eggs one at a time until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined. 

4. Put the blueberries in a large bowl and toss with the sugar, flour, and zest. Spread in an 11-inch square baking dish or a 9-by-13-inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds. Combine the sugar and cinnamon and sprinkle over the batter.

5. Bake for about 40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through. If the top becomes too brown before it is cooked, lay a piece of aluminum foil over the top of the cobbler. Let the cobbler stand for at least 10 minutes before serving. (Any leftover cobbler can be refrigerated for up to 2 days.) 

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