Blueberry Cobbler

This is one of those dishes that missed its final photo shoot. It’s just so good that when you pull it out of the oven, you gaze in awe for a moment, and then immediately leave the room because you know that if you look at it any longer you’ll never have the willpower to give it the 15 minutes or so it needs to solidify and cool off before you should thrust a spoon into it. When you come back to heap a serving onto a small dessert plate, the last thing you could possibly thing about is grabbing your camera before you dig in.

I made this twice this summer, the first time in my mother’s kitchen in Connecticut. While traveling in the States late July, I bought a pint of blueberries almost every day and ate them as snacks while wandering around New York City in the heat, while reading in the Amtrak, and while sitting on a friend’s back porch outside of Boston.

When we got to my mother’s house, I told my French counterpart that I needed to make a blueberry dessert while we were in New England because the blueberries in France cost around twice as much. I nosed through my mother’s cookbooks, eyeing the recipes of my youth, but deciding to make something much simpler – no sour cream, no buttermilk – just blueberries, a bit of sugar, and a touch of topping.

The first weekend we were back in France we were perusing our usual Marché Aligre on a weekend morning, when I spotted a fruit seller on the corner of the square – Les myrtilles, 1 euro les deux ! 

Blueberries - two pints for a euro

Blueberries – two pints for a euro

In disbelief, I approached the plastic pint containers, expecting the berries to be covered in mold. I picked up two, three, four boxes – not moldy. I was sure the berries wouldn’t last very long (since the cheapest fruits at the market are usually waiting to be consumed immediately,) but I bought six boxes to the hefty tune of 3 euros. (Usually, a one-pint box of blueberries will cost 4-6 euros.)

I re-made my cobbler, and found that, unexpectedly, it actually tasted a bit better here in France – thanks to the better quality of our butter (sorry, Americans!)

Preparing the cobbler - before topping

Preparing the cobbler – before topping

Blueberry Cobbler
Adapted from Mark Bittman’s recipe: http://markbittman.com/blueberry-cobbler/

500-600g (5-6 cups) blueberries
200g (1 cup) granulated sugar, divided
1 Tablespoon cornstarch
75g (½ cup) all purpose flour
115 grams of butter (1 US stick) softened, plus scant extra for the dish
pinch salt
½ teaspoon baking powder
1 egg, lightly beaten
½ teaspoon vanilla extract

Rinse the berries and dry them – I do this by letting them sit on the windowsill for an hour or so. Butter an 8 inch (20cm) square ceramic dish, and preheat the oven to 375F/190C.

Gently pour the berries into a large mixing bowl and toss them with 1/2 cup sugar and the cornstarch, mixing carefully but well enough to ensure no lumps of cornstarch remain, then pour them into the baking dish.

Pour the other 1/2 cup of sugar into the mixing bowl along with the flour, salt, and baking powder, and mix well. Cut the butter into thumbnail-sized cubes and incorporate it into the dry mixture along with the egg and vanilla, being careful not to let it get too soft. I mixed it together with my hands, with a bit more force than tossing a salad, pressing the flour and sugar mixture into the butter cubes with my thumbs.

Once you have a mostly uniform, but sticky and thick, batter mixture, spoon it out into heaping tablespoons on top of the blueberries.

Bake for 30-45 minutes, checking after 20 minutes, until it is fully golden and browning at the edges.

Let it sit for at least 15 minutes before you dig in!