This is really good with homemade ice-cream or fresh cream!
6 cups frozen blueberries
1/3 cup plus 4 tablespoons granulated sugar
1 1/2 cups plus 2 tablespoons flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut into small pieces
2/3 cup milk
1/2 teaspoon vanilla extract
Preheat the oven to 375°. Butter an 8-by-8-by-2-inch baking dish.
Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender.
Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them.
Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler.
Bake for 45 minutes, or until the top is golden-brown and bubbling.
Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.
6 cups frozen blueberries
1/3 cup plus 4 tablespoons granulated sugar
1 1/2 cups plus 2 tablespoons flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut into small pieces
2/3 cup milk
1/2 teaspoon vanilla extract
Preheat the oven to 375°. Butter an 8-by-8-by-2-inch baking dish.
Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender.
Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them.
Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler.
Bake for 45 minutes, or until the top is golden-brown and bubbling.
Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.
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