Remember that cookbook I wrote about a little while ago? You know, the one I had been coveting for a long time? Yes, that's the one. Well a friend of mine told me how amazing the cobbler was, so I thanked her kindly for letting me know and made it immediately.
She wasn't kidding about this cobbler. Not only was it amazing it was uh-mazing. It has a cake-like batter instead of the traditional biscuit topping. It's not too blueberry-ey and the cake topping is perfectly sweet, but not too sweet. I loved it. And so the did the family.
Blueberry Cobbler
taken from ad hoc at home
serves 6
Topping:
1-3/4 cup all-purpose flour
1/2 tsp each: baking powder, baking soda
6 tbsp unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Filling:
8 cups blueberries
1/4 cup granulated sugar
2 tbsp all-purpose flour
Finely grated zest of 1 lemon
Cinnamon sugar:
1 tbsp granulated sugar
1/2 tsp ground cinnamon
For topping, in medium bowl, stir together flour, baking powder and baking soda.
In large bowl, combine butter and sugar. Using hand mixer, mix on low speed, then beat on medium until mixture is light and creamy, about 2 minutes, scraping down sides as needed. Beat in eggs, one at a time, until fully incorporated. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches. Scrape down sides; mix again to ensure all ingredients are combined.
For filling, in medium bowl, toss blueberries with sugar, flour and zest. Spread in 9- by 13-inch baking dish. Spoon mounds of batter over berries, leaving space between mounds. (Makes about 12 mounds.)
For cinnamon sugar, stir together sugar and cinnamon. Sprinkle over batter. Bake in preheated 350F oven 40 minutes or until juices are bubbling and topping is golden and cooked through.
Let stand at least 10 minutes before serving. (Refrigerate leftovers up to 2 days.)
I cut the recipe in half and it was a great amount.
2 comments: