The other week we made this delicious blueberry cobbler! Normally when it comes to dessert I’m all about the chocolate. But sometimes these fruit desserts are just so good. It definitely puts me in a summer mood. I’m so ready for backyard bbqs with burgers on the grill, fresh lemonade, sliced watermelon and lots of fresh fruit.
oh and with fresh whipped cream it was ahhhmazing!
Recipe from Thomas Keller’s Ad Hoc at Home {yep making the way through this one}
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.)
Makes 6 servings.
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The topping is more cake-like {instead of like a biscuit} which is really great for soaking up all the fruit juices. I would recommend using more berries though. 2 cups may seem like a lot but you’ll want more!
Have a sweet and wonderful weekend!!
xox
