Kitchen Adventures: Lemon Blueberry Cobbler

Not only was it Pi Day this week (or “pee” day, as my European friends say it), it was my turn to make something tasty for Pie Day Friday at work.  Since we decided that “round things” qualified as pies whether or not they had a bottom crust, I tested this new recipe out on my colleagues.  Let’s just say we ate it all in one sitting and the inside of my lips are still blue.

This would be delicious with tea and homemade whipped cream – it’s sweet, but not cloyingly so, and just tastes really fresh, hot or cold.  I based my recipe off of this one, with a bunch of changes (especially in the spices, where they asked for cardamon which costs $18 at the store!!  I went for everyday spices instead, and never looked back).

Lemon Blueberry Cobbler

  • 2 cups fresh of frozen blueberries (one small bag of frozen did it for me)
  • zest from 1 medium lemon
  • juice from 1 medium lemon
  • 1/3 cup sugar (more, if you want!)
  • 1 teaspoon cornstarch (double if you’re using frozen blueberries, they tend to give off a lot more liquid)
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup heavy cream
  1. Preheat the oven to 400 degrees (F).
  2. Mix together blueberries, lemon zest and juice, sugar, and cornstarch with a spoon until well mixed.  Transfer to a round pie plate or baking dish.
  3. Sift together (or mix lightly) the dry ingredients, then add cream and mix until a dough starts to form.  The original recipe says to make this into five discrete dumplings, but I spread mine around like one big crust (less fighting!) and it worked really well.
  4. Bake at 400 for about 30-35 minutes, until the cobbler topping is cooked through and slightly brown.  (Mine took 45 minutes because my oven hates me.)

 

By the time it had cooled overnight, all the liquid was absorbed and it was really easy to transfer (and delicious when we ate it hours later!)  Eat and enjoy!

How did you celebrate Pi Day?  What’s your favorite kind of pie or cobbler?

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3 thoughts on “Kitchen Adventures: Lemon Blueberry Cobbler

    • I bet fresh blueberries would take this right over the top – it would also keep the biscuit/cobbler topping from soaking in so much liquid, so you could have more contrast between the fruit and the more savory topping.

      • Thanks for the suggestion. The Maine wild blueberries that are available in summer are so good. It’s one of the nice things about living in New England.

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