Units
Ingredients
For the blueberries
- 800 grams blueberries (5 cups)
- 70 grams granulated sugar (⅓ cup)
- 1 lemon
- 2 teaspoons potato starch
For the biscuit
- 130 grams all-purpose flour (1 cup)
- 27 grams evaporated cane sugar (2 tablespoons)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon coarse salt (such as fleur de sel)
- 60 grams cultured unsalted butter (4 tablespoons, chilled and cut into cubes)
- ⅓ cup plain yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar
Instructions
- Add the 800 grams blueberries and 70 grams granulated sugar into a pan and heat over medium-low heat until the berries begin to release some juice. Turn the heat up to maintain a simmer and cook until the fruit is tender and their juices start to thicken just a bit (about 20 minutes).
- While the berries are cooking wash the 1 lemon well and shave the zest into a small bowl using a Microplane. Juice the lemon into the same bowl (you should have around 2 tablespoons of juice). Stir the 2 teaspoons potato starch into the mixture.
- Prepare the biscuit dough by whisking together the 130 grams all-purpose flour, 27 grams evaporated cane sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon coarse salt.
- Use a fork or pastry blender to cut the cold 60 grams cultured unsalted butter into the flour mixture until a crumbly dough forms. Refrigerate until the berries are ready.
- Preheat the oven to 400 degrees F (200 C).
- When the blueberry filling has reached the consistency of maple syrup (the real kind), add the lemon and starch mixture and stir to combine. Transfer the filling to a 9-inch pie dish (or you can make the cobbler in the pan you cooked the blueberries in).
- Finish the biscuit topping by whisking the 1 teaspoon vanilla extract into the ⅓ cup plain yogurt and stirring this into the flour mixture until the dough barely comes together. Do not overmix or the biscuits will end up tough.
- To assemble the cobbler, divide the biscuits into 5-8 balls and roll the top surface in the 2 tablespoons coarse sugar. Drop the biscuits on the blueberry filling with the sugared side up.
- Place the cobbler on a baking sheet and bake until the biscuits are cooked through and golden brown on top (about 15-20 minutes).
- Serve the blueberry cobbler warm with ice cream or whipped cream.
Nutrition
Calories 324kcalCarbohydrates 59gProtein 4gFat 9gSaturated Fat 6gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.3gCholesterol 23mgSodium 357mgPotassium 185mgFiber 4gSugar 35gVitamin A 339IUVitamin C 23mgCalcium 115mgIron 2mg