Friday, July 22, 2016

Feeling Blue: Blueberries and Cream Cobbler

A few weeks ago, dessert just had to be blueberry cobbler—it just had to be. The thing was, I really wanted a biscuit-dough crust, but didn't want to go to the [not really all that much] extra effort. Yet I still wanted to infuse the cobbler with some added richness, to make something a bit more decadent than normal. Then I had an idea—I would make my usual cobbler recipe, using heavy cream in place of the milk. The result was not all that different in consistency, but still had a very special quality of its own. I would definitely make it again, and encourage you to make it, too!

Blueberry Cobbler with Vanilla Ice Cream

Blueberries and Cream Cobbler

1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup heavy cream
2 pints fresh blueberries, washed and spread out on a towel to dry (it's okay if some moisture remains)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking dish and add blueberries in an even-ish layer on the bottom. Set aside.

In a medium bowl, stir together sugar, flour, baking powder and salt until combined, breaking up any lumps as you go. Add heavy cream and mix until smooth and no dry pockets are left (the batter will be fairly thick). Dollop large spoonfuls on top of the blueberries and spread roughly to cover—it won't be perfect, but the batter will smooth out as it heats in the oven. Bake for about 40-45 minutes, or until the cobbler is golden, bubbly, and the batter is completely cooked in the center. Serve warm or at room temperature.

Notes: The batter is so rich, you almost (almost) don't need to serve this cobbler with ice cream—but after all, it is dessert ;-) Definitely substitute other fresh berries, stone fruits, or a combination of your favorites for the blueberries. I used vanilla sugar, but simply add a splash of vanilla extract to your batter if using regular sugar.


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