Did you know that it’s blueberry cobbler season? This past Saturday we went to a lovely dinner party at our friend Robbin and Ted A’s house. I had been thinking all week about blueberry cobbler and so decided to make that as our contribution to the evening. Well, I wasn’t the only one, as one of the other guests brought a homemade blueberry cobbler, too. The main difference between them was the hint of spice – mine had cinnamon and Ellen’s had cardamom. I liked both very much and you could easily swap the spices in the following recipe depending on your personal preference.
I have been making this recipe for years and have always used all-purpose flour. This time I used white whole wheat flour which has the same nutritional value as whole wheat flour but is lighter in color and texture. For this recipe you can substitute it 1:1 with regular all-purpose flour. I liked the mild taste of the white whole wheat flour and knowing that it makes this recipe slightly more healthy.
It was great fun having a “blueberry cobbler tasting” and both were made even better by the homemade vanilla bean ice cream I also brought – a must in my book if you’re having cobbler.
| Blueberry Cobbler | Print |
- 5 cups blueberries (fresh or frozen – not thawed) - about 28 ounces
- ¾ cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 1-1/2 cups white whole wheat flour or all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 9 tablespoons unsalted butter, cold
- 6 tablespoons sugar
- 1-1/2 teaspoons vanilla
- ¾ cup half and half
- Preheat oven to 375 °F. Butter a 9-inch square pan.
- In a large bowl toss together berries, ¾ cup sugar, lemon juice, zest, and cornstarch until combined well and transfer to a baking dish or pan, spreading evenly.
- Sift together flour, baking powder, cinnamon and salt.
- Cut butter into pieces and in a food processor pulse with flour mixture and remaining 6 tablespoons sugar until mixture resembles coarse meal.
- Add vanilla and half-and-half and pulse until a dough just forms.
- Spoon dough in mounds (it will spread as it cooks) over berry mixture and bake in middle of oven until topping is golden and cooked through, about 40 to 45 minutes.
- Serve immediately or at room temperature.
* White whole wheat flour has the same nutritional value as whole wheat flour but is lighter in color and texture. For this recipe you can substitute it 1:1 with regular all-purpose flour. I highly recommend using King Arthur Flour for all of your baking needs.
* Looking for a different taste? Substitute ¾ teaspoon cardamom for the cinnamon.Cardamom and lemon pair well together.
Leave A Comment