Chez Panisse’s Blueberry Cobbler
Updated May 17, 2018
Craig Lee for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE BERRIES
4 ½ cups fresh blueberries
⅓ cup sugar
1 tablespoon all-purpose flour
THE DOUGH
1 ½ cups all-purpose flour
½ teaspoon kosher salt
1 ½ tablespoons sugar
2 ¼ teaspoons baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup heavy cream, plus additional for serving, if desired
Nutritional analysis per serving (4 to 6 servings)
56 grams carbs; 64 milligrams cholesterol; 441 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 4 grams fiber; 305 milligrams sodium; 5 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
- Step 2
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
- Step 3
Put the blueberries in a 1 ½-quart gratin or baking dish. Make patties out of the dough, 2 to 2 ½ inches in diameter and ½-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
- Step 4
Let cool slightly. Serve warm, with cream to pour on top, if desired.
Private Notes
Comments
Delicious and very easy! I added some lemon zest and lemon juice to the berry/sugar/flour mixture to bring out the taste of the blueberries and it was amazing!
4 1/2 cups = 27 oz = 765 grams fresh blueberries
About as easy as dessert gets, added a dash of cinnamon and replaced the cream with buttermilk because buttermilk makes everything better. Served it to my foodie pals with local vanilla ice cream, everyone loved it. I have about a dozen cobbler recipes, this one is now number one.
This is such a winner, and a staple dessert around here! If you like blueberries, don't miss out. It is such a simple recipe, doesn't take long, and is delightful served warm with poured cream over it, although we have also whipped the cream, and put ice cream on it, lol. I admittedly usually cut out the sugar in the dough because I prefer a biscuit that is a tad crispy vs fluffy, but that's a personal thing. I'm also guilty of using salted butter; I'm sure my bp would prefer I didn't!
Simple and easy. Have made 3 times now with rave reviews.
Friends, if you are experimenting with lemon (suggested in several of the more popular comments), please understand: adding lemon juice will lower the pH (more acidic), which in turn makes the anthocyanins that make blueberries blue more water-soluble. Too much lemon juice tuns the cobbler into a very delicious blue dye that will stain lips and teeth. My dinner party looked like a horror movie. It's a great prank, actually. Next time I will use some lemon zest but skip the juice.