Love nothing more than picking fresh fruit in the summer! So this past week, went to one of the many blueberry farms in the area and picked 6.5 pounds of blueberries! Since we always keep 1/3 fresh to eat, 1/3 freeze for future use, and bake something with the remaining 1/3, I went down the rabbit hole of what the best recipe would be to use with these delicious blueberries. Thankfully, found NYTimes recipe on Chez Panisse Blueberry Cobbler and knew that it was a winner. Sure enough, this dessert is incredible and easy to make (double win)
Blueberry picking! Literally half go in my mouth, the other half in the bucket.
Ingredients:
The berries:
* 4½cups fresh blueberries
* ⅓cup sugar
* 1tablespoon all-purpose flour
The dough:
* 1½cups all-purpose flour
* ½teaspoon kosher salt
* 1½tablespoons sugar
* 2¼teaspoons baking powder
* 6tablespoons cold unsalted butter, cut into ½-inch pieces
* ¾cup heavy cream, plus additional for serving, if desired
Directions:
A LOT OF BERRIES.
* 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.
Berries and dry ingredients.
* Put the blueberries in a 1½-quart gratin or baking dish. Make patties out of the dough, 2 to 2½ 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.
Berries in dish.
Berries with the patties.
* Let cool slightly. Serve warm, make whipped cream and add to top.
Fresh out of the oven.
With whipped cream holy cow yes yes yes yes
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Any other must-make dessert recipes (with fresh fruit, obviously)? Do share!
