I love to cook. I like playing with recipes and creating interesting and fun menus. Stay a while and look through my collection. I have also created some "Dragon's Own" recipes that I'm very proud of and I hope you'll enjoy.
Some of the best tasting dishes are the ones that are the simplest to prepare and only require a few ingredients to make magic.
As soon as I took my first look at Thomas Keller's "Ad Hoc at Home" cookbook, I immediately knew I would make this amazing blueberry cobbler dish because I had to resist the urge to lick the photo in the book.
This past weekend, I had my chance to make this dessert. It was quick and easy to prepare! I loved how Keller's cake like biscuits soaked up all the blueberry juice. I served it warm but it tastes good cold also. I can't wait to start playing with different fruits and berries in this recipe....it's so versatile. Enjoy!
Makes 6 servings
1-3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
8 cups blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
Finely grated zest of 1 lemon
1. For topping, in medium bowl, stir together flour, baking powder and baking soda.
2. In large bowl, combine butter and sugar. Using hand mixer, mix on low speed, then beat on medium until mixture is light and creamy, about 2 minutes, scraping down sides as needed. Beat in eggs, one at a time, until fully incorporated. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches. Scrape down sides; mix again to ensure all ingredients are combined.
3. For filling, in medium bowl, toss blueberries with sugar, flour and zest. Spread in 9- by 13-inch baking dish. Spoon mounds of batter over berries, leaving space between mounds. (Makes about 12 mounds.)
4. For cinnamon sugar, stir together sugar and cinnamon. Sprinkle over batter. Bake in preheated 350F oven 40 minutes or until juices are bubbling and topping is golden and cooked through.
5. Let stand at least 10 minutes before serving. (Refrigerate leftovers up to 2 days.)