Blueberries! The fields around this part of the country are beginning to invite people to come out and pick. Such a sweet invitation!
I saw a picture of a blueberry cobbler, topped with scoops of vanilla ice cream, and suddenly, I was craving it. I had to have it. I grabbed the last of my frozen berries and right then and there, baked a blueberry cobbler.
I picked a lot of blueberries last year and froze them. They are the easiest berries to freeze and you can use them right out of the freezer. I bag them in 1 cup portions—and just pour them right into the pan for this cobbler. If you want some tips on freezing blueberries, the Blueberry Council is the spot.
I never remember my cobbler baking mother or grandmother making a berry cobbler. It was peach—and only peach—in my childhood home. I don’t even remember anyone growing blueberries or going out to pick the berries. It just didn’t happen and we all missed out on this treasure.
So here is the easiest, and tastiest blueberry cobbler. I love that it makes a smaller dessert—so it is perfect for smaller families. It looks amazing when you pull it out of the oven, with those blueberries bubbling around the crust. You have a wait a little (I know, waiting is so hard) for it to cool (and be super careful because it is really hot) but then, dig in and just enjoy.
And yes, be sure to top your serving with a scoop of vanilla ice cream! Summer never tasted so good!
Blueberry Cobbler
2 tablespoons unsalted butter
2/3 cup sugar
3 tablespoons all-purpose flour
4 cups fresh or frozen blueberries
Crust:
1 cup all-purpose flour
4 teaspoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup cold unsalted butter, cut into 1 tablespoon pieces
½ cup heavy cream (plus an additional 1 to 2 tablespoons cream, if necessary)
Vanilla ice cream, optional
Preheat oven to 375°F.
While the oven is preheating, place an 8-inch cast iron skillet in the oven to heat until hot, about 3 to 4 minutes. Once the skillet is hot, remove the skillet from the oven and set on a heatproof board. Add the 2 tablespoons butter to the hot skillet and allow the butter to melt. Brush the melted butter to evenly cover the bottom and sides of the skillet.
Stir together the sugar and flour, blending thoroughly. Pour the berries into the melted butter in the skillet. Sprinkle the sugar-flour mixture evenly over the berries.
Make the crust: In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse, even crumbs. Add the cream and stir gently just until moistened. (If the mixture is dry, add an additional 1 to 2 tablespoons cream so all of the flour can be moistened.) Using a tablespoon, dollop the soft dough evenly over the berries.
Bake 40 to 45 minutes or until the crust is golden and the berries are bubbling.
Allow the cobbler to cool about 10 to 15 minutes. Spoon into serving dishes and top each serving, if desired, with a scoop of vanilla ice cream.
Makes 4 to 6 servings
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