I was surprised at how tasty this cobbler was, and loved every bite of it. Something in the topping just made it absolutely delicious that was different than traditional cobblers I’ve had in the past. As a note, if you don’t have lemon zest, it’s not necessary. I believe it’s just to help the blueberries retain their color better.
2 cups blueberries (fresh, dehydrated, or frozen)
3/4 cup water**
2/3 cup sugar
zest of 1 lemon
1/2 cup cream
2 tsp vanilla
1/4 cup butter
1/2 cup sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
- Preheat oven to 375 degrees.
- In saucepan, combine blueberries, water 2/3 cup sugar and lemon zest.
- Stir until sugar is dissolved then bring to a boil. Reduce heat and simmer for 3 minutes.
- Transfer blueberries to a pie dish or a glass pan.
- In blender, combine egg, cream, and vanilla. Blend for about 30 seconds.
- In mixer with cookie paddles, cream together butter and 1/2 cup sugar.
- Add in dry ingredients and liquid mixture. Mix until blended.
- With a spoon (or #2 cookie scoop) spoon mixture on top of hot blueberries. DO NOT SPREAD OUT.
- Bake for 30 minutes.
- Let cool slightly and serve warm with vanilla ice cream.
**If using frozen or fresh blueberries, you might need to reduce the amount of water to 1/2 cup. I tried it w/ frozen berries on 10/12/07 and it had too much water that I needed to add some Ultra Gel to thicken it up.
Source: Shar’s Kitchen