Best Blueberry Cobbler
Published in: America's Test Kitchen
Filling
1/2 cup granulated sugar (3 1/2 ounces)
1 tablespoons cornstarch
pinch ground cinnamon
pinch table salt
6 cup fresh blueberries (30 ounces) -- picked over
1 1/2 teaspoons grated lemon zest
1 tablespoons lemon juice
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
2 tablespoons cornmeal -- stone-ground
1/4 cup granulated sugar -- plus 2 teaspoons for sprinkling
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons table salt
4 tablespoons unsalted butter (1/2 stick) -- melted
1/3 cup buttermilk
1/2 teaspoons vanilla extract
1/2 teaspoons ground cinnamon
Adjust oven rack to lower-middle position and heat oven to 375
degrees. For the filling: Stir sugar, cornstarch, cinnamon, and salt
together in large bowl. Add berries and mix gently with rubber
spatula until evenly coated; add lemon zest and juice and mix to
combine. Transfer berry mixture to 9-inch glass pie pan, place pie
pan on rimmed baking sheet, and bake until filling is hot and
bubbling around edges, about 25 minutes.
For the biscuit topping: Whisk flour, cornmeal, 1/4 cup sugar,
baking powder, baking soda, and salt in large bowl to combine. Whisk
melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2
teaspoons sugar and cinnamon in second small bowl and set aside. One
minute before berries come out of the oven, add wet ingredients to
dry ingredients; stir with rubber spatula until just combined and no
dry pockets remain.
To assemble and bake cobbler: Remove berries from oven; increase
oven temperature to 425 degrees. Pinch off 8 equal-sized pieces
biscuit dough and place on hot berry filling, spacing them at least
1/2 inch apart (they should not touch). Sprinkle each mound of dough
with cinnamon-sugar. Bake until filling is bubbling and biscuits are
golden brown on top and cooked through, 15 to 18 minutes. Cool
cobbler on wire rack 20 minutes and serve.
Recipe Notes
No-fuss drop biscuits and an unconventional baking method are the
keys to a speedy, intensely flavored summer cobbler.
The Problem: Too often, blueberry cobbler means a filling that is
sickeningly sweet, overspiced, thick, and gloppy and biscuits are
undercooked or overcooked, doughy or dry.
The Goal: The biscuit should stand tall with structure, be crisp on
the outside and light and buttery on the inside, and complement a
lightly thickened, lightly sweetened and spiced filling. Most
important, the cobbler has to come together easily.
The Solution: Prepare a not-too-sweet filling using 6 cups of fresh
berries and only 1/2 cup sugar. Make light and rustic drop biscuits,
and add them to the cobbler after the filling has baked on its own
for 25 minutes This technique allow the biscuits to brown evenly and
cook through.
While the blueberries are baking, prepare the ingredients for the
biscuit topping, but do not stir the wet into the dry until just before
the berries come out of the oven. A standard or
deep-dish 9-inch pie pan works well; an 8-inch-square baking dish can
also be used. Vanilla ice cream or lightly sweetened whipped cream is
the perfect accompaniment. To reheat leftovers, put the cobbler in a
350-degree oven for 10 to 15 minutes, until heated through.
Serves 6 to 8
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