A Taste of Summer: Cook's Country Blueberry Cobbler
The aroma of warm, buttery crust and sweet, juicy blueberries is a sure sign of summer. And few desserts capture that quintessential summer feeling like a good old-fashioned blueberry cobbler. This recipe, from America's Test Kitchen's beloved Cook's Country magazine, delivers on every level - a crispy, buttery crust, a perfectly balanced filling, and a touch of cinnamon that elevates the entire experience.
What Makes This Recipe Special?
The key to a great cobbler lies in the crust. Cook's Country takes a unique approach by combining cold butter with a blend of all-purpose flour and cake flour, creating a crust that's both crisp and tender. The cake flour adds a delicate touch that complements the blueberries beautifully.
The filling is just as important. This recipe features a generous amount of blueberries for a truly satisfying experience. The addition of cornstarch helps thicken the juices, preventing a soupy mess.
Let's Get Baking!
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup cold milk
For the Filling:
- 6 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Prepare the crust: Whisk together the flours and salt in a large bowl. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the sugar.
- Add the milk: Gradually add the milk, mixing until a dough forms. Don't overwork the dough.
- Chill the dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the blueberries, sugar, flour, cinnamon, and salt.
- Assemble the cobbler: Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Roll out the dough to a 12x15 inch rectangle. Place the dough in the baking dish, leaving a 1-inch overhang on the sides. Pour the blueberry mixture over the dough. Fold the overhang of the dough over the filling, tucking the edges under the filling.
- Bake until golden brown: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve warm: Let the cobbler cool slightly before serving. Top with a scoop of vanilla ice cream or whipped cream for an extra special treat.
Tips for Success:
- Use fresh blueberries: For the best flavor, use fresh blueberries. If you're using frozen, thaw them completely and drain off any excess moisture before using.
- Don't overwork the dough: The key to a flaky crust is to handle the dough as little as possible.
- Don't overfill the dish: The cobbler needs room to bake evenly.
- Serve warm: This cobbler is best served warm, right out of the oven.
This Cook's Country recipe is a delicious and easy way to celebrate summer's bounty. Enjoy!
