Blueberry Cobbler
Laura and Byron brought the best Blueberry Cobbler to our house for Father’s Day brunch. They actually baked it in our oven so we could enjoy it warm. Well, Bob kept talking about how much he liked it. Of course, I had to make another one!
The recipe is so simple! It’s from Mark Bittman’s How to Cook Everything The Basics: All You Need to Make Great Food – With 1,000 Photos. (I do really like this book!)
One change that Laura made was to add lemon zest to the blueberries and a bit to the cobbler batter. I’ve always added lemon zest to blueberry pie, so it makes sense to add it here, too. I also added zest to the blueberries, but not the batter.
I used my food processor to make the batter, but Laura said she had no trouble just blending it with her pastry blender. This really is a simple recipe!
The Blueberry Cobbler is great served warm with a bit of ice cream. Bob liked it with a bit of cream poured over it.
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Photo by Laura
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Blueberry Cobbler
(Adapted from Mark Bittman’s recipe in How to Cook Everything The Basics)
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Edited August 14, 2013: I made this again yesterday and added tapioca flour to the blueberry mixture to thicken it a bit. I was pleased with the results. It’s optional; you can leave it out if you wish.
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Serves 6 – 8
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2 of the 4+ half pints of blueberries I used
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8 tablespoons (1 stick) cold butter, plus more for greasing the pan
About 6 cups blueberries, rinsed and well drained (4 – 5 half pints)
1 cup sugar, divided (We used maple sugar.)
(Optional) 1/3 cup tapioca flour (or all-purpose flour)
Zest of 1 small lemon
½ cup flour
½ teaspoon baking powder
Pinch of salt
1 egg
½ teaspoon vanilla
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1. Heat the oven to 375˚.
2. Grease a square pan with butter.
3. Toss the blueberries, ½ cup of the sugar, tapioca flour, and lemon zest together and put them in the buttered pan.
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This photo shows the blueberries without the tapioca flour.
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4. Process the flour, the other ½ cup sugar, baking powder, and the pinch of salt together in a food processor. (Or just stir them together, if you don’t have a food processor.)
5. Cut the stick of butter into small pieces and add them to the food processor. Process for just about 10 seconds until it is just mixed. Over-processing can make it tough. It’s OK if there are still bits of butter. (Without a food processor, blend with a pastry blender or even a fork.)
6. If using a food processor, remove the batter to a bowl. Add the egg and vanilla in with a fork.
7. Drop spoonfuls of batter on the blueberries.
Photo taken by Laura 🙂
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8. Bake for 35 – 45 minutes, or until it is lightly browned and the berries are bubbling.
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Another photo by Laura!
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This cobbler, made without the tapioca flour, had a lot of blueberry juice. Delicious, but I think I prefer the one I made later that was thickened with the tapioca flour.
In the kitchen with Kath 
It looks just lovely! Blueberries are one of the best berries!
I think you have found a cookbook that works for you. 😉 Blueberries are in full swing in our neck of the woods, so I will have to try Mark’s Bittman’s recipe for cobbler!
i’ve never made a cobbler before – looks divine! i love mark bittman too.
Wow, that looks great. Maybe a little vanilla ice cream on top? 🙂
That’s just cruel..posting pictures like that..that looks so good!!!! I came across your blog and am going to try your rib recipe today – i’ve never done onions and lemons!!!
Blueberries remind me of when I was growing up in the Snoqualmie Valley. My parents had blueberry *trees* that yielded enough for eating, baking, freezing and giving away. I do happen to have some blueberries that I picked up last weekend. This cobbler looks good enough to make here at home! Thanks, Kath!
How great to grow up with all of those blueberries in your yard! When we moved here 20 years ago we tried some blueberry plants, but they died. I know you’re in search of healthier cobblers. Although this recipe has 1/4 pound of butter, with 8 servings that’s only 1 tablespoon per serving. So I figure that’s not too bad. 😉 Thanks for stopping by, Dionne!