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Blueberry Cobbler


This weekend was a perfect mix between being productive (hello, spring cleaning) and lots of relaxing. On Saturday, Alan and I spent the entire afternoon walking all around our neighborhood–we got iced coffee, ogled the fancy cheeses and salami at Zanotto’s, and I picked up these shoes at Gap. Today, I wore a summery skirt and walked around the Campbell farmer’s market with a friend. The weather was amazing, and it seemed like a simple cobbler would be the perfect way to end the weekend. I recently picked up Ad Hoc at Home from the library, and decided to follow TK’s blueberry cobbler recipe.

Most cobblers I’ve had have either a granola or crumble topping, but this version has a beautiful cake-like topping (that, judging by appearances alone, one might be tempted to think taste like dry biscuits, but don’t be fooled!) They soak up the blueberry juices perfectly. Add a scoop of vanilla bean ice cream on top, and this cobbler, fresh out of the oven, is just divine. I can’t wait until peaches are in season to make this again!
Blueberry Cobbler
Adapted from Ad Hoc at Home by Thomas Keller
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
4 pints (8 cups) blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
Cinnamon Sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, or to taste
Preheat the oven to 350 degrees.
Sift together the flour, baking powder, and baking soda; set aside.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle (I just used a hand mixer and it worked fine) and mix on low speed to combine, then beat on medium speed for about 3 minutes, until the mixture is light and creamy, scraping down the sides as necessary. Beat in the eggs one at a time until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined.
Put the blueberries in a large bowl and toss with the sugar, flour, and zest. Spread in an 11-inch square baking dish or a 9-by-13-inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds.
Combine the sugar and cinnamon and sprinkle over the batter.
Bake for about 40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through. If the top becomes too brown before it is cooked, lay a piece of aluminum foil over the top of the cobbler.
Let the cobbler stand for at least 10 minutes before serving. (Any leftover cobbler can be refrigerated for up to 2 days.)

Last modified: January 10, 2019