Blueberry Cobbler (Biscuit-Style)

Notes

• Blueberries will seem pretty liquid but the sauce will thicken as the cobbler cools. Baking time is roughly accurate.
• Greek yogurt will work instead of cream.

Yield

One 8” x 12” cobbler.

Ingredients

Berries

• 4 ½ cups (800 g) fresh blueberries
• ⅓ cup (65 g) sugar
• Zest and juice of one lemon
• 1 tablespoon (10 g) all-purpose flour

Dough

• 240 g all-purpose flour
• ½ teaspoon kosher salt
• 25 g sugar
• 3 tsp baking powder
• 120 g cold unsalted butter (1 stick), cut into 1/2-inch pieces
• 240 mL heavy cream, plus additional for serving, if desired

Steps

1. Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
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.
3. 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.
4. Let cool slightly. Serve warm, with cream to pour on top, if desired.

Source

https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler