Blueberry Cobbler

I love to make cobblers when fruit is in season. I also love to freeze fruit and make cobblers when they are not in season.

This blueberry cobbler is made of blueberries I picked in August last year. I froze them and now I am making this cobbler. You can also purchase frozen fruit which is almost as good as fresh.

I also love to make cobblers with my cast iron skillet. It truly is the workhorse of my kitchen. You do have to treat them well or they will rust. Mine is seasoned to perfection.


I love to add lemon zest to my cobbler. I know it sounds funny, but I once saw Tyler Florence do it on Food Network and I always thought that was the bitter part, however the zest of the lemon adds a brightness to the cobbler that makes it really stand out. Please don’t omit that part. It really does make a very big difference.

The top is so good and crunchy with the thick and delicious blueberries, you really cant go wrong with this recipe. Just make sure you have a stash of vanilla ice cream in the freezer to go overtop of this while it is still warm.

Blueberry Cobbler

Ingredients:

6 cups blueberries

1/2 cup granulated sugar

Zest of one medium lemon

1 lemon juiced

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

6 tablespoons cold butter

1/2 cup milk

Directions:

Preheat oven to 400 degrees.  In a bowl combine blueberries, juice and zest of lemon, cornstarch, salt and sugar. Add to pan. (I used my skillet) In a food processor pulse the baking soda, baking powder, sugar and salt. Just until combined. Add butter and pulse until mixture resembles wet sand. Transfer to a large bowl and add milk stirring to barely moisten. Crumble dough on top of the fruit, scattering it all over. I like how some of those blueberries are peeking through the dough. It is as if they are winking at me. As if they are telling me, I am going to be really good when you are finished. Bake 30-40 minutes until the top is golden brown and the fruit is bubbling hot.

Try to wait 15 minutes before you dig in.

Peace be with you,

Veronica