Blueberry Cobbler
An eight-serving fruit dessert with browned butter in the batter, lemon-seasoned berries, and a sugared surface.
Ingredients
Cobbler
- 12 tablespoons unsalted butter 4 tablespoons for the pan, 8 for browning
- 1 1/2 cups granulated sugar 1/4 cup for berries, 1 1/4 cups for batter
- 2 tablespoons granulated sugar for the top
- 2 teaspoons lemon zest
- 3 cups blueberries fresh, or thawed and drained
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Instructions
Butter and Batter
- Preheat oven to 350°F. Melt 4 tablespoons butter in a 9-by-13-inch baking dish during preheating; remove the dish from the oven.
- Cook the remaining 8 tablespoons butter in a saucepan over medium heat for 5–10 minutes, stirring until the solids are golden and fragrant. Remove from heat and cool slightly.
- Toss blueberries with 1/4 cup sugar and lemon zest.
- Whisk flour, baking powder, and salt together. Stir in milk, vanilla, 1 1/4 cups sugar, and the browned butter with its golden solids until combined.
Assemble and Bake
- Pour batter into the buttered dish, spoon the berries over it, and sprinkle with the separate 2 tablespoons sugar. Do not stir the layers.
- Bake at 350°F for 45–50 minutes until golden, bubbling, and set in the exposed center batter.
- Cool for 30 minutes before spooning into 8 dessert portions.
Notes
- Refrigerate within 2 hours and eat within 3 days.
- Freeze baked portions for up to 2 months; thaw overnight in the refrigerator.