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BLUEBERRY COBBLER******

Texas-Style Blueberry Cobbler
8/2011

Keep a close eye on the butter as it melts in the oven so that it doesn’t scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first.

Serves 8 to 10
4tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 1/2cups (10 1/2 ounces)sugar
1 1/2teaspoons grated lemon zest
15ounces (3 cups)blueberries
1 1/2cups (7 1/2 ounces) all-purpose flour
2 1/2teaspoons baking powder
3/4teaspoon salt
1 1/2cups milk

1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.

2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.

3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.

4. Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

STEP BY STEP: A Different Kind of Cobbler

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