Blueberry Cobbler

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

Source

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

Change Log

• Increased flour for berries; this may need to be adjusted up or down depending on humidity and water content of berries.
• Added zest of one lemon
• Added lemon juice
• Swapped buttermilk for cream
• Swapped baking soda for baking powder
• Added spelt
• Reduced sugar

Equipment

• 1 ½-quart gratin or baking dish

Preheat Oven

Preheat the oven to 375 degrees.

Ingredients

The berries

• 765g (27oz, 4 ½ cups / ~2.5 pints) fresh blueberries
• 60g (2oz) sugar
• 12g (1 ½ tablespoon) all-purpose flour
• Zest of one lemon
• 1 tablespoon fresh squeezed lemon juice

The Dough

• 192g (7oz, 1 ½ cups) all-purpose flour
• ½ teaspoon kosher salt
• 18g (1oz, 1 ½ tablespoons) sugar
• 2 ¼ teaspoons baking powder
• 85g (3oz, 6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 180ml (¾ cup) buttermilk

Preparation

Step 1 (Berries)

1. To prepare the berries, place in a bowl.
2. Toss with the **sugar,flour,**lemon zest’’'.
3. Pour lemon juice over berries and lightly toss.

Step 2 (Dough)

To make the dough whisk together, in a bowl:

• Flour, spelt, or half flour/spelt
• Salt
• Sugar
• Baking soda

Step 3 (Cut in butter)

1. Cut in the butter until mixture resembles coarse meal.
2. Add the buttermilk and mix lightly, just until the dry ingredients are moistened.
3. Add more flour or splet to thicken of too thin

Step 4 (Build cobbler)

1. Put the blueberries in a 1 ½-quart gratin or baking dish.
2. Make patties out of the dough, 2 to 2 ½ inches in diameter and ½-inch thick.
3. Arrange the patties over the top of the berries.

Step 5 (Bake)

1. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

Serve

1. Let cool slightly.
2. Serve warm, with: cream, ice cream, or whipped cream, if desired.