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Blueberry Cobbler | Great Performances


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Blueberry Cobbler
by Liz Neumark, Sylvia's Table

©Flickr Commons, Fyrrylikka

I doubt I'm the only American who, if pressed, would name cobbler as the one summer dessert she must have. "Blueberry" would follow "cobbler" as night the day. 


8        Tbs    Butter, cold, unsalted, cut into cubes, plus more for baking

3        Tbs    Cornstarch

1/2     Cup   Sugar

6        Cups  Blueberries, washed and picked over

2        Tbs     Lemon juice, fresh

1/2     Cup    Light brown sugar, packed

1 1/2   Cups  All-purpose flour 

1 1/2    tsp    Double-acting baking powder 

3/4      tsp    Salt

1         tsp    Cinnamon 

                    Vanilla ice cream or whipped cream, for serving 


Preheat the oven to 350 degrees. Butter a 10-inch, deep-dish pie plate, 10-inch square baking dish, or a similarly proportioned oval oven-proof dish. 

Sift the cornstarch and granulated sugar together into a large bowl. Add the blueberries and lemon juice and toss to combine them well, then transfer the berries to the prepared dish. 

If the brown sugar is lumpy, push it through a sieve, then combine it with the four, baking powder, salt, and cinnamon; add the butter, and blend the mixture with your fingers - my preferred method - or a fork until it resembles coarse meal. 

Bring 1/4 cup plus 2 tablespoons water to a boil; stir the water into the flour mixture just until it forms a dough. Drop the dough by about 1/4 cupfuls all over the blueberry mixture. Place the dish on a baking sheet to catch any juices that run over, then put it on the middle rack of the oven; bake the cobbler for 30 to 40 minutes, or until the top is golden brown and the juices are bubbling. 

Serve the cobbler warm or at room temperature with ice cream or whipped cream. 

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