There is nothing that can compare to the flavor of a blueberry cobbler cooked from scratch. You can indulge in this delicacy at any time of the year, provided that you use either fresh or frozen blueberries. This time, granny is going to be requesting your recipe because you made warm blueberries with a saucy sauce that had golden brown butter and was flavored with fresh lemon zest.
Ingredients You’ll Need
Blueberries –
Either fresh or frozen
Flour –
Flour that is either self-rising or all-purpose. If you are using flour that already contains leavening, you can omit the baking powder and salt from the recipe.
Sugar –
Granulated.
Lemon –
Zest from a freshly squeezed lemon. Believe what I say about this! Your cobbler is going to taste absolutely amazing when you add it.
Salt –
To taste.
Baking powder –
Be sure it’s powder and not baking soda; don’t use that.
Butter –
Unsalted butter, served at room temperature.
Equal parts of each –
You may use anything from milk all the way up to heavy cream for this recipe. It calls for half cream and half milk and has a fat content of about 10 percent.
How to Make a Cobbler with Blueberries
The berries should be tossed:
Prepare the oven to 375 degrees Fahrenheit. In a medium bowl, combine the blueberries, the 2 tablespoons of flour, the sugar, and the lemon zest. Toss to combine. Place the blueberries in a square baking dish that is either 8 or 9 inches in size.
Produce the dough by:
In a large bowl, combine the flour, salt, sugar, and baking powder and whisk until combined. Add the butter, then using a pastry blender or two separate knives, chop the butter into the flour mixture until the mixture has the texture of crumble.
Assemble:
After adding the cream, give everything a little swirl or mix so that it can absorb the liquid. Make blobs of the dough and drop them over the blueberries with the help of a spoon.
Bake:
Put the dish in the oven and bake it for about 35 to 40 minutes, or until the top is browned and the blueberries are bubbling. You can serve this with a dusting of powdered sugar or a dollop of vanilla ice cream on the side.
In what kind of pan should I cook?
Although a square dish of 8 or 9 inches can work, I used a dish measuring 11 by 6 inches. Is there any problem with that? Even a 10 inch square pan will do the trick for this recipe; the goal here is not to create a stunning dessert that is elevated above the plate.
This is supposed to look like a lovely disaster. I’ve also prepared cobbler in an oven-safe skillet, like one made of cast iron, and found that this gave the dish a very attractive appearance when served.
When it comes to a dish like this one, anything that can be baked well will do. Truly. It may be prepared in a variety of ways and is quite forgiving when it comes to the cooking process, which is a quality that distinguishes it from other baked items.
Leftovers
Before you store it, your blueberry cobbler should be allowed to completely cool down to room temperature. It is recommended that you preserve it in the dish that it was cooked in, wrapped tightly in plastic wrap.
When scooped into a separate container, it has the potential to create a bit of a mess. It is safe to leave your cobbler out on the counter at ambient temperature for up to three days as long as it is shielded from direct sunshine. Additionally, it can be stored in the refrigerator for up to 7 days.
You can reheat it by placing it back in the oven at a temperature of 300 degrees Fahrenheit for five to ten minutes or by heating it in the microwave for a few seconds at a time until it is warm. Add one dollop of ice cream on top, and then dig in!
Freezing
BAKED
Allow the cobbler to come to temperature at room temperature before serving. First, securely wrap the pan with plastic wrap, and then cover it with foil. Your cobbler can be stored in the freezer for six to eight months.
After allowing the cobbler to thaw completely at room temperature, place it in an oven preheated to 300 degrees Fahrenheit for ten minutes or until it has reached the desired temperature.
UNBAKED
After it has been put together, the cobbler should be securely wrapped in both foil and plastic wrap. Put the cobbler in the freezer for six to eight months.
Before you bake the blueberry cobbler, make sure it has completely thawed at room temperature. Because everything is already put together, you won’t have to worry about the blueberries becoming difficult to work with after they have thawed. This is because everything has already been put together. In order to bake successfully, it is important to carefully follow the directions on the recipe card.