River City Lifestyle Intern Katherine Redd shares her grandmother’s blueberry cobbler recipe; a family favorite summer dessert!
COOK TIME: 35-40 minutes
PREP TIME: 40 minutes
1 teaspoon sugar
2 cups all-purpose flour
½ teaspoon salt
1½ sticks unsalted butter, chilled and cut into bits
5 tablespoons ice water
5 cups blueberries, fresh or frozen
2 tablespoons all-purpose flour
1 cup + 1 tablespoon sugar
½ stick unsalted butter, chilled and cut into bits
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
Preheat oven to 425 degrees.
Gently mix dry ingredients with an electric mixer. Add butter and mix until it resembles a coarse meal. While mixing, add water a tablespoon at a time until the dough holds together. Gather dough into a ball and place it between two sheets of wax paper, flattening the ball slightly. Refrigerate for 30 minutes.
Mix flour and 1 cup of sugar, and sprinkle over washed berries in large bowl. Add butter and lemon juice, then carefully combine with wooden spoon.
After 30 minutes, roll out half the dough on a floured surface and line an 8-inch deep-dish pie pan. Fill with the berry mixture. Roll out the remaining dough and lay over the filling. Seal sides and make steam slits on the top. Mix the remaining tablespoon of sugar with the cinnamon and sprinkle on top. Bake for 35-40 minutes, until the crust is dark golden.
Serve with ice cream or your favorite whipped cream and enjoy!