First, I want to thank everyone for all the great Summer Pudding advice. I WILL get back in the saddle and try to ride that horse again.
Do you remember learning the transitive property? If a=b and b=c then a=c For some reason, that lesson really stuck with me and I think of it often. I like to try to apply it to all parts of life, although it doesn’t always work. For example, I love my husband. My husband loves drop, a popular Dutch black licorice flavored candy. So, therefore, I must also love drop. Blech, I don’t love it! I detest it. He doesn’t mind because when he gets his hands on the coveted sweet, he doesn’t want to share. Still, I try to eat it at least once a year, hoping each time that I too will love it and we can then love it together.
Am I making any sense here? Well, when I saw the comment from my friend Steph on the last post that linked to her friend Dharma’s favorite blueberry recipe, my thought pattern went something like this:
I like Steph.
Steph likes Dharma.
Dharma likes this recipe.
So, I will certainly like this recipe.
Quickly I learned that I had all the ingredients in house. So, instead of finishing my laundry, cleaning the house or completing some important work tasks, I went about making this sure-to-be-loved blueberry cobbler. The good news is that I DID like this recipe. It was so good that a 4-month old who has never tasted anything but milk, couldn’t stop trying to get her hands on my cobbler!
I avoided a big, hot oven by cutting the recipe in half and making it in ramekins in the toaster oven. So, maybe if you like this blog and I like this recipe… you are also sure to like this recipe!
Blueberry Cobbler with Honey Biscuits
from Food and Wine
1 cup all-purpose flour
2/3 cup finely ground cornmeal
1/4 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into small pieces and chilled
2/3 cup plus 1 tablespoon heavy cream
6 cups blueberries (2 pounds)
2 tablespoons honey
3 tablespoons fresh orange juice
1/2 teaspoon finely grated lemon zest
1 tablespoon potato starch or cornstarch
1 tablespoon turbinado sugar (see Note)
Vanilla ice cream, for serving
Preheat the oven to 350°. In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2-inch thickness. Using a floured 1 1/2-inch round biscuit cutter, stamp out 32 rounds; pat the scraps together and reroll if necessary.
In a medium bowl, toss the berries with the honey, orange juice, lemon zest, potato starch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, or until the fruit juices are bubbling and thickened and the biscuits are golden brown. Let cool slightly then serve with ice cream.
MAKE AHEAD The blueberry cobbler can be baked 8 hours ahead and kept at room temperature.
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