More Fun with Blueberries

Yes, we love blueberries, there we said it…we love them! Especially in the summer time when they are plentiful and at their peak. So here’s another blueberry recipe, great for a potluck or big family share meal. This is one of comes from a dog-eared copy of Cook’s Illustrated that k2’s friend Elayne swears by (and now we can too). The 13-year-old nephew sitting next to k2 during the cookout described it as “most amazing,” so please enjoy this most amazing dessert.

Blueberry Cobbler with Butter Cookie Topping

Filling

2 pints fresh blueberries (or 24 oz frozen)
2 tsp cornstarch
2/3 cup sugar
1/2 tsp ground cinnamon
1 tsp vanilla

Topping

1/2 cup flour
1/4 tsp baking powder
pinch of salt
8 tbsp unsalted butter, softened
1/2 cup sugar
1 egg yolk
1/4 tsp vanilla

NB: the cobbler in the photos is actually a doubled recipe because we had a big crowd to feed, so keep that in mind when you start.

Rinse the blueberries and place in an 8” square or 9” round dish. Not to worry if they aren’t dry.

Mix cornstarch, sugar, cinnamon and vanilla in a small bowl, then with a large spoon, gently fold mixture in with the blueberries until well coated.

For the butter cookie topping, mix flour, baking powder and salt in a small bowl and set aside.

Beat butter and sugar until well blended. Blend in egg and vanilla. Then add in flour mixture until just combined.

Drop dough in heaping teaspoons on blueberries until well covered.

Place the cobbler on a cookie sheet and bake at 375° for 45-55 minutes until golden brown.

Serve warm (but not hot because you’ll burn your mouth, but then that means that you’ll need ice cream and ice cream goes really well with cobbler, so go ahead, eat it when you want).