I'm not a huge fan of blueberries. This is because...okay, I'm just going to go there. They remind me of peas. Stick with me now. They both have that tight little skin housing an incredibly squishy center, and when you bite down, all this goo explodes in your mouth. It's a texture thing, okay? But I'm okay with cooked blueberries, because then they're just mush. And somehow that's not a texture issue. I also get around my paranoia by getting wild blueberries, which are pretty tiny. So the exploding goo factor is much smaller.
When I first saw the recipe for blueberry cobbler, I of course immediate recoiled. Then I realized that the blueberries would cook down and form this luscious syrup under a buttermilk biscuit topping. Which is very okay with me. So I found a giant bag of frozen wild blueberries (Wyman's at Sprouts...who knew?) and went to town. And it was everything I hoped it would be. Sweet gooey blueberries with a tender cobbler topping and a slight crunchy top from the sugar. Fabulous.
Blueberry Cobbler
From Friday Night Dinners by Bonnie Stern
8 cups fresh blueberries
or 1 (3-pound) bag frozen wild blueberries (such as Wyman’s)
⅓
cup granulated sugar
½ teaspoon ground
cinnamon
½ cup (1 stick)
unsalted butter
¾ cup granulated
sugar
1 large egg
1 teaspoon pure
vanilla extract
1⅓ cups
all-purpose flour
1 teaspoon baking
soda
½ teaspoon cream
of tartar
½ teaspoon salt
¾ cup buttermilk
2 tablespoons
coarse sugar, such as demarara
Preheat the oven
to 350°F.
In a large bowl,
combine the blueberries, sugar, and cinnamon.
Spoon into an oiled 13x9-inch baking dish.
In a large bowl,
cream the butter and sugar until light.
Beat in the egg and vanilla.
In a separate
bowl, combine the flour, baking soda, cream of tartar, and salt. Add the dry ingredients to the butter mixture
alternately with the buttermilk in three additions, ending with flour.
Spoon the batter
on top of the blueberries (drop the batter from the spoon instead of
spreading), leaving space around the edge so the fruit juices can bubble
up. Sprinkle with coarse sugar.
Bake for 40 to 45
minutes, or until the topping is cooked through and browned, and the fruit is
juicy and bubbling on the sides.
Makes 8 servings
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