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Recipes
Cook's Illustrated Blueberry Cobbler

16 INGREDIENTS • 8 STEPS • 1HR 5MINS

Cook's Illustrated Blueberry Cobbler

Recipe
5.0
5 ratings
This is a good one. It comes from Cook’s Illustrated. Vanilla ice cream is a must. Have a wonderful weekend, Everyone.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
This is a good one. It comes from Cook’s Illustrated. Vanilla ice cream is a must. Have a wonderful weekend, Everyone.
1HR 5MINS
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
8
us / metric
Filling
Salt
1 pinch
Fresh Blueberry
6 cups
Lemon
1
Lemon, zested
plus juice from 1/2
Biscuit Topping
Baking Powder
2 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Salt
as needed
Unsalted Butter
4 Tbsp
Buttermilk
1/3 cup
Vanilla Extract
as needed
Milk
2 tsp
Milk
for brushing
Raw Cane Sugar
2 tsp
Raw Cane Sugar
for sprinkling
optional
For Serving
Nutrition Per Serving
VIEW ALL
Calories
258
Fat
6.9 g
Protein
2.8 g
Carbs
47.0 g
Add to plan
logo
Cook's Illustrated Blueberry Cobbler
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees F (190 degrees C).
step 2
For the filling: Stir the Granulated Sugar (1/2 cup), Corn Starch (1 Tbsp) and Salt (1 pinch) together in a large bowl. Add the Fresh Blueberries (6 cups) and mix gently with a rubber spatula until evenly coated; add the zest of the Lemon (1) plus the juice from 1/2, and mix to combine.
step 2 For the filling: Stir the Granulated Sugar (1/2 cup), Corn Starch (1 Tbsp) and Salt (1 pinch) together in a large bowl. Add the Fresh Blueberries (6 cups) and mix gently with a rubber spatula until evenly coated; add the zest of the Lemon (1) plus the juice from 1/2, and mix to combine.
step 3
Transfer the berry mixture to a deep 9-inch pie plate or 9x13-inch vessel. Place pan on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.
step 3 Transfer the berry mixture to a deep 9-inch pie plate or 9x13-inch vessel. Place pan on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.
step 4
Meanwhile, whisk the All-Purpose Flour (1 cup), Granulated Sugar (4 Tbsp), Baking Powder (2 tsp), Baking Soda (as needed) and Salt (as needed) in a large bowl to combine. Cut Unsalted Butter (4 Tbsp) into small pieces and use your fingers to incorporate the butter into the mixture — it's ok if the butter gets soft.
step 4 Meanwhile, whisk the All-Purpose Flour (1 cup), Granulated Sugar (4 Tbsp), Baking Powder (2 tsp), Baking Soda (as needed) and Salt (as needed) in a large bowl to combine. Cut Unsalted Butter (4 Tbsp) into small pieces and use your fingers to incorporate the butter into the mixture — it's ok if the butter gets soft.
step 5
Five minutes (longer is fine) before the berries come out of the oven, add the Buttermilk (1/3 cup) and Vanilla Extract (as needed) to flour mixture and mix to combine. Pat mixture into ball or rectangle and roughly divide into seven or eight pieces.
step 5 Five minutes (longer is fine) before the berries come out of the oven, add the Buttermilk (1/3 cup) and Vanilla Extract (as needed) to flour mixture and mix to combine. Pat mixture into ball or rectangle and roughly divide into seven or eight pieces.
step 6
To assemble and bake the cobbler: Remove the berries from the oven; increase the oven temperature to 425 degrees F (220 degrees C). Drop the pieces of biscuit dough on the hot berry filling, spacing them about half inch apart. Brush biscuits with Milk (2 tsp) and sprinkle with Raw Cane Sugar (2 tsp).
step 6 To assemble and bake the cobbler: Remove the berries from the oven; increase the oven temperature to 425 degrees F (220 degrees C). Drop the pieces of biscuit dough on the hot berry filling, spacing them about half inch apart. Brush biscuits with Milk (2 tsp) and sprinkle with Raw Cane Sugar (2 tsp).
step 7
Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through 15 to 18 minutes.
step 7 Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through 15 to 18 minutes.
step 8
Cool the cobbler on a wire rack 20 minutes (or less) and serve with Vanilla Ice Cream (to taste).
step 8 Cool the cobbler on a wire rack 20 minutes (or less) and serve with Vanilla Ice Cream (to taste).
Tags
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American
4th of July
Shellfish-Free
Kid-Friendly
Father's Day
Vegetarian
Dessert
Summer
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