This recipe appears in:Bake the Book: Blueberry Cobbler
More than two pounds of fresh fruit are baked until bubbling to make this cobbler, found in Jeni's Splendid Ice Cream Desserts. Nine portions of shortcake batter are placed on top, to make a massive dessert that's messy and fun.
Why this recipe works:
- This recipe is super simple: toss the fruit in sugar, and use your food processor to make the dough. That's as labor-intensive as it gets.
- Often, fruit cobblers don't feel fruity enough. The use of blueberries makes gobs of thick juice that are sopped up by the shortcake dough, with enough left over to stain the ice cream you serve it with.
Excerpted from Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright (c) 2014. Photographs by Kelsey McClellan.
- 2 1/2 pounds blueberries
- 1 cup sugar
- 1/4 teaspoon fine sea salt
- Juice of 1 lemon
- 1/2 of dough for Sweet Cream Shortcakes (ingredients follow)
- Sweet Cream Shortcakes
- 3 cups self-rising flour, preferably White Lily
- 4 tablespoons cold unsalted butter
- 2 2/3 cups heavy cream
Make the dough: Put the flour and cold butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mess.
Turn the dough out onto a lightly floured surface and press it together. Fold the dough in half, then fold it over itself two or three times, just until it is no longer clumpy.
Make the cobbler: Butter an 8-by-8-inch baking pan. Combine the blueberries with the sugar, salt, and lemon juice in a medium bowl, tossing to coat.
Add to the prepared pan. Spoon the batter over the fruit, making 9 equal biscuits.
Preheat the oven to 375°F.
Bake the cobber for 35 minutes, until the tops of the biscuits are golden and the berries are bubbling. Remove from the oven and allow to cool slightly before serving.