Laura and Byron brought the best Blueberry Cobbler to our house for Father’s Day brunch. They actually baked it in our oven so we could enjoy it warm. Well, Bob kept talking about how much he liked it. Of course, I had to make another one!
The recipe is so simple! It’s from Mark Bittman’s How to Cook Everything The Basics: All You Need to Make Great Food – With 1,000 Photos. (I do really like this book!)
One change that Laura made was to add lemon zest to the blueberries and a bit to the cobbler batter. I’ve always added lemon zest to blueberry pie, so it makes sense to add it here, too. I also added zest to the blueberries, but not the batter.
I used my food processor to make the batter, but Laura said she had no trouble just blending it with her pastry blender. This really is a simple recipe!
The Blueberry Cobbler is great served warm with a bit of ice cream. Bob liked it with a bit of cream poured over it.
Photo by Laura
(Adapted from Mark Bittman’s recipe in How to Cook Everything The Basics)
Edited August 14, 2013: I made this again yesterday and added tapioca flour to the blueberry mixture to thicken it a bit. I was pleased with the results. It’s optional; you can leave it out if you wish.
(print the recipe)
Serves 6 – 8
2 of the 4+ half pints of blueberries I used
8 tablespoons (1 stick) cold butter, plus more for greasing the pan
- 8 tablespoons (1 stick) cold butter, plus more for greasing the pan
- 1 cup sugar, divided (We used maple sugar.)
- ½ cup flour
- ½ teaspoon baking powder
- 1 egg
- ½ teaspoon vanilla