Wild Blueberry Cobbler

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Hello blogosphere! It’s been a while, but I am happy to be back cooking and eating after a ridiculously busy few weeks. Today, Caty and I finally found the time to whip up a delicious blueberry cobbler from The Quick Recipe cookbook by Cook’s Illustrated, the last of which I just polished off with my mother, á la mode. (The cobbler, that is. Not my mom.)

We used frozen Wyman’s Wild Maine Blueberries for this recipe, and I  highly recommend them. They have a strong, flavorful sweetness and are perfect for baking. However, I do not recommend wearing white while making this cobbler… the blueberry juice is deep purple and does not wash out of clothes easily. (Nor does it my mouth… beware, lips/tongue turn purple after consumption!)

Without further ado, dear readers, here is the recipe.

Wild Blueberry Cobbler

FILLING
6 cups frozen blueberries
1/2 cup sugar
1 1/2 teaspoons grated zest plus 1 tablespoon juice from a lemon
1 tablespoon cornstarch

TOPPING
1 1/4 cups unbleached all-purpose flour
2 tablespoons yellow cornmeal
1/4 cup sugar, plus 2 tablespoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract

  1. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.
  2. For the filling: Place the frozen berries in a 9″ deep-dish glass pie plate. Microwave the berries on high power, stirring once, until thawed and the juices are running, about 5 minutes. Drain the berries in a colander set over a bowl to catch the juices and then return the berries to the pie plate. Add the sugar and lemon zest to the berries and gently stir to combine. To 3/4 cup berry juices, add the lemon juice and cornstarch and then vigorously whisk to remove any cornstarch lumps; discard the remaining berry juices. Add the thickened liquid to the berries, cover the pie plate with plastic wrap, cut vents in the plastic wrap with a paring knife, and microwave the berries on high, stirring once, until hot and bubbling, about 5 minutes.
  3. For the topping: Whist the flower, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk together the melted butter, buttermilk, and vanilla in a small bowl. One minute before the blueberries come out of the microwave (for the second time), add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and no dry pockets remain.
  4. To assemble and serve: Remove the berries from the microwave and discard the plastic wrap. Pinch of 8 equal-size pieces of biscuit dough and place them on the hot berry filling, spacing the biscuits at least half an inch apart, not touching. Sprinkle each mound of dough with a portion of the remaining 2T sugar (we used cinnamon sugar). Place the pie plate on the baking sheet and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool the cobbler on a wire rack for 20 minutes, serve warm.


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