Monday, May 18, 2009
One of my favorite summer treats is blueberry cobbler. It's just so rustic and relaxed, the way summer meals should be. It also begs to be paired with vanilla ice cream, which is always a plus. This recipe is low effort, tasty, and I just love the addition of lemon zest. It gives it a little "hmmm." Try it and hopefully you'll be left with something resembling this.
Recipe courtesy of Real Simple
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
3/4 cup and 2 tablespoons of heavy cream
Heat oven to 375 degrees 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. Serves six.