Blueberry Cobbler
- 6 cups blueberries
- 1 3/4 cup all-purpose flour, divided
- 6 tablespoons sugar, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange juice
- 1 lemon, zest and juice of
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup half-and-half
Preheat the oven to 375°F.
In a large bowl, stir together blueberries, 1/4 cup of the flour, 2 tablespoons of the sugar, orange juice, vanilla and lemon zest and juice.
Transfer mixture to an 8x8-inch baking dish or 9-inch pie plate. Set aside.
In another large bowl, stir together remaining 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder and salt.
Cut or work in butter with a pastry blender or your fingers until mixture resembles coarse meal.
Add half-and-half and gently mix together until a soft dough forms.
Drop dough by the tablespoon on top of blueberries until surface is almost covered.
Lightly pat dough down to evenly distribute over top, leaving small spaces for blueberries to show through.
Sprinkle with remaining 2 tablespoons sugar.
Bake until top is golden and berries are bubbling, 40 to 45 minutes. Cool briefly and serve warm.
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- 6 cups blueberries
- 1 3/4 cup all-purpose flour, divided
- 6 tablespoons sugar, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange juice
- 1 lemon, zest and juice of
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup half-and-half