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Blueberry Cream Cobbler

Blueberry cobbler, made with cream biscuits. [Photograph: Lauren Weisenthal]

Spend even a little time in my home state of Maine during the summer months, and you'll come to learn what the locals value most during the hazy lazy season: fresh steamed lobster and clams, cold local brews, and, most importantly, a sweet finish at the end of the meal, most often featuring seasonal fruit baked within golden brown crust.

This blueberry cobbler is just the ticket for channeling a Downeast summer meal. The crust on top is made of flaky, tender cream biscuits that deliver a hint of salty sweetness and just a bit of crunch. The berries bubble up around the biscuits, spilling over the sides with tart, purple juices. You can either bake one large cobbler to spoon out onto plates, or make individual mini-cobblers in heatproof ramekins. Pull from the oven, spoon with freshly whipped cream, and serve warm, just as the sun begins to set.


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