I've been a blueberry fan since I was a little bitty girl. My parents tell stories of me picking blueberries from the backpack carrier when I was a tot and entertaining the other harvesters since my mom wasn't aware I was eating them until she took me down to find me covered in blue mess. But here in Texas we don't get a lot of blueberries since they don't do too well in our heat. So when I get a nice box of them from anywhere, I LOVE to use them well.
This recipe is one of the easiest I've ever made for blueberry cobbler. It's from the cookbook How to Cook Everything by Mark Bittman and comes together super quick and super easy. I really like this cookbook for it's explanations as well as it's recipes. Here's a link to it on Amazon:
Makes 6 to 8 servings
Time: About 1 hour
My friend John Willoughby found this recipe in a southern boardinghouse about ten years ago. I've since made it dozens of times, and it's always been a hit. I love this with blueberries, but you can make it with any fruit you like.
- 4 to 6 cups blueberries or other fruit, washed and well dried
- 1 cup sugar, or to taste
- 8 tablespoons (1 stick) cold, unsalted butter, cut into bits, plus some for greasing the pan
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch salt
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375°F. Toss the fruit with half the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
- Combine the flour, baking powder, salt, and 1/2 cup sugar in the container of a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.
- Drop this mixture onto the fruit by tablespoonfuls; do not spread it out. Bake until golden yellow and just starting to brown, 35 to 45 minutes. Serve immediately.
As I mentioned, this is one of the quickest and easiest blueberry cobblers I've ever made and it was heavenly as well. Here's a photo of my ingredients before:
Because this recipe mostly comes together in a food processor, it is very easy. Toss the berries with the sugar and pour into the pan, then pulse the cobbler ingredients together in the food processor, mix in the egg and vanilla and then dollop it onto the berries. Here's what it looked like before entering the oven:
And here it is fresh out of the oven...
Now, the best part of this cobbler is that it isn't too "bready". I like shortcake, but to me cobbler should be less "cakey" and more fruity. And this recipe makes a beautiful cake/bread component along with the wonderfully saucy berries. Even without sprinkling with sugar, there is a sugary crunchy crack to the cobbler topping which is almost like a brulee topping and it is SO yummy! Definitely a do for the future...next we'll try it with our frozen hill country peaches! Hope you'll give this one a try and let me know how it works out for you!