Classic Blueberry Cobbler
- 8 packages 6 oz. each Blueberries
- 3/4 cup sugar plus more if needed
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar plus more for sprinkling
- 1/2 teaspoon coarse salt
- 1/2 cup 1 stick very cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream plus more for brushing
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream set aside
- Demerara sugar set aside
- Preheat oven to 375 degrees.
- Sifted together, sugar, cornstarch, & cinnamon into a medium bowl. Whisk the mixture making sure the mixture is fully combined. Add blueberries, with your fingers toss to coat & set aside.
- Add flour, baking powder, sugar, salt in a food processor bowl and pulse until combined. Add butter and pulse until mixture resembles coarse oatmeal. Transfer mixture to a large bowl, and add heavy cream and vanilla in a steady stream, mixing with a spatula until the dough comes together. Using your fingers, gather the dough and divide into 9 equal pieces, and loosely form each piece into a ball and flatten to about ½-inch thickness. Set aside.
- Transfer blueberry mixture to a greased 8-inch square-baking dish. Top blueberry mixture with cobbler dough balls, spacing evenly. Brush dough with heavy cream, & sprinkle with coarse sugar or granulated sugar. Bake until berries are bubbling in center & dough toppings are golden brown, about 50-55 min. Transfer dish to a wire rack, & let cool slightly, about 30-40 min.
Photo and recipe courtesy of Driscoll's.