RECIPE
16 INGREDIENTS8 STEPS1HR 5MIN

Cook's Illustrated Blueberry Cobbler

5.0
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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.
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This is a good one. It comes from Cook’s Illustrated. Vanilla ice cream is a must. Have a wonderful weekend, Everyone.

1HR 5MIN

Total Cooking Time

16

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Filling
1 pinch
6 cups
1
Lemon , zested
plus juice from 1/2
Biscuit Topping
1/2 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
1/4 cup
1/3 cup
Buttermilk
1/2 Tbsp
for brushing
1/2 Tbsp
for sprinkling
(optional)
For Serving
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Directions

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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 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 (1/4 cup) , Baking Powder (1/2 Tbsp) , Baking Soda (1/4 tsp) and Salt (1/4 tsp) in a large bowl to combine. Cut Unsalted Butter (1/4 cup) 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 (1/2 tsp) 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 (1/2 Tbsp) and sprinkle with Raw Cane Sugar (1/2 Tbsp) .
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) .

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