Even though fresh berries are now available year-round, nothing says summer quite like a fresh berry dessert. I make a great blueberry pie and so does Frances, but sometimes you want a blueberry cobbler and this one is it! I came across the recipe from the website kitchn – another favorite food site that I frequent. I don’t know if its claim as the “ultimate blueberry cobbler” is accurate, but I will say that it is darn good. And best of all, it can be thrown together in a few minutes. All you need is some really good quality vanilla ice cream for serving and summer dessert doesn’t get any better than this. One thing I love about this recipe is that it is neither gummy nor overly sweet. And the biscuits are a real treat; they are both light and moist and just perfect for soaking up the blueberry liquid. The recipe’s originator talked about the secret ingredient of the coriander. I honestly didn’t taste anything in particular that I could identify, but the overall effect was just lovely.
Yield: 6-8 servings
2 pints or 5 cups fresh blueberries (24 ounces total), washed and dried well
1/2 cup plus 3 Tablespoons granulated sugar, divided
Juice of 1/2 large lemon
1/4 teaspoon ground coriander
1 tablespoon cornstarch
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
Sanding or casting sugar for garnish
Vanilla ice cream for serving
- Arrange a rack in the middle of the oven and heat to 375°F.
- Toss together the blueberries, 1/2 cup of the sugar, lemon juice, cornstarch and coriander in a large bowl. (I mixed the dry ingredients together first and then sifted them over the berries so there wouldn’t be any lumps. Then I added the lemon juice and gently tossed everything being careful to not break up the berries.) Transfer the mixture to an 8 x 8-inch baking dish or divide among 8 (6-ounce) ramekins.
- Mix the flour, remaining 3 tablespoons of sugar, baking powder, and salt for the cobbler topping in a separate large bowl. Pour in 1 1/2 cups of the cream and stir until the dough is shaggy.
- Turn the dough out onto a well-floured work surface. Knead the dough just until it all comes together, about 30 seconds.
- Pat the dough into a 1/4- to 1/2-inch thick rectangle. Cut into 8 square pieces or pat handfuls of dough into thick palm-sized disks if using ramekins. (I used a star cookie cutter because it was the 4th of July and because it was fun.)
- If baking in an 8 x 8-inch baking dish, overlap the disks on top of the blueberries to make a “cobblestone” look. If baking in individual ramekins, top each ramekin with a disk of dough. If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler. Sprinkle the biscuit dough with the sanding or casting sugar.
- Place the baking dish or ramekins on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden-brown around the edges and the fruit filling is bubbling, 25 to 30 minutes for the individual ramekins, or 45 to 55 minutes for the 8 x 8-inch baking dish. The blueberries will bubble up quite a bit and then will settle down once it is out of the oven.
- Remove from the oven and cool for at least 10 minutes before serving. Everything needs to settle down. Serve warm or at room temperature, topped with vanilla ice cream.