Blueberry Cobbler
THE BERRIES:
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4 ½ cups fresh blueberries
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â…“ cup sugar
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1 tablespoon all-purpose flour
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THE DOUGH:
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1 ½ cups all-purpose flour
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½ teaspoon kosher salt
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1 ½ tablespoons sugar
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2 ¼ teaspoons baking powder
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6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
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¾ cup heavy cream, plus additional for serving, if desired
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Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
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To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
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Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
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Let cool slightly. Serve warm, with cream to pour on top, if desired.
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