Sunday, August 1, 2010
Even after blueberry syrup and plenty of fresh blueberries in my diet, I still haven't had enough so I decided to make cobbler. I opted for cobbler because the dessert is dominated by copious amounts of fruit instead of pastry. My recipe uses white whole wheat flour, healthier than all-purpose, and isn't overly sweet, allowing the flavor of the fruit to predominate. The low amount of sugar means that this recipe won't be nearly as good with supermarket blueberries, bred to travel long distances and last for a long time in the refrigerator as opposed to having good flavor, so get your blueberries from a farmer's market if at all possible.
adapted from Food and Wine
2 pints blueberries (about 5 cups)
1 cup plus 2 teaspoons white whole wheat flour
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup plus 1 tablespoon heavy cream
2 t. turbinado sugar
Vanilla ice cream or whipped cream, for serving
1. Preheat the oven to 375°. Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the vanilla extract and the lemon zest. Pour the mixture into a 9-by-12-inch oval baking dish.
2. Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the cream to make a very soft dough.
3. Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with half of the remaining cream and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the cream. Sprinkle the surface with the turbinado sugar.
4. Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.