Chez Panisse’s Blueberry Cobbler
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4½cups fresh blueberries
- ⅓cup sugar
- 1tablespoon all-purpose flour
- 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
The Berries
The Dough
Nutritional analysis per serving (6 servings)
441 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 5 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
Let cool slightly. Serve warm, with cream to pour on top, if desired.
Private Notes
Comments
4 1/2 cups = 27 oz = 765 grams fresh blueberries
Delicious and very easy! I added some lemon zest and lemon juice to the berry/sugar/flour mixture to bring out the taste of the blueberries and it was amazing!
About as easy as dessert gets, added a dash of cinnamon and replaced the cream with buttermilk because buttermilk makes everything better. Served it to my foodie pals with local vanilla ice cream, everyone loved it. I have about a dozen cobbler recipes, this one is now number one.
Made with blackberries and fresh rhubarb and was delicious.
This recipe was so easy that my expectations were relatively low, but nothing prepared me for the biscuit topping. Wow! Unbelievably light yet flaky, there's no need to make another crisp or cobbler. I used a food processor which made prep nearly effortless. Since I've several bags of frozen fruit in my freezer, I used frozen blueberries with no problem. Fresh out of the oven, I thought it would be a little wet but, once it cooled, it was perfect - less juice than I've had using fresh berries.
I love everyone saying the recipe is amazing then listing ten changes they made. 🤣