Thanks to the New York Times for publishing this recipe. I had considered it for some time and was happy to have an occasion to make it. Our homestay student, Qianying, joined us for dinner and I made this blueberry cobbler for dessert. It is easy to make and it doesn’t use much sugar, both are pluses in my book! Enjoy the cobbler with a scoop of vanilla ice cream or cream. Makes 4-6 servings.
4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until the mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-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.
Let cool slightly. Serve warm, with cream or ice cream if desired.