Blueberry Breakfast Cobbler
Circle B Kitchen
This wonderful breakfast treat is loaded with blueberry goodness and has a slightly crunchy top from the sprinkling of raw sugar. The recipe calls for fresh blueberries, but if you all you have are frozen, no worries, just thaw them before using. If you'd like to assemble the whole thing the night before. Just get it all put together, stick it in the fridge and bake it off first thing. If it's still chilled from the fridge, it only takes 5 minutes longer in the oven.
You will need 3 bowls (1 largish, 1 medium and 1 smallish) and a 9-inch baking dish
½ cup unsalted butter, room temperature
zest from 1 large lemon (optional, but yummy)
7/8 cup sugar
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
3 cups fresh blueberries (see headnote)
½ cup plus 2 tablespoons buttermilk
1 tablespoon raw sugar for sprinkling on top
Preheat the oven to 350º F
Grease a 9” square baking dish
1. In the large-ish bowl, cream together the butter, lemon zest and sugar until light and fluffy. Stir in the buttermilk.
2. Place the blueberries in the small-ish bowl. Sprinkle a little flour (a couple teaspoons) into the berries and toss to thoroughly coat. You can toss a tablespoon or two of sugar in with the blueberries too, if you'd like.
3. Place the 2 cups of flour in the medium bowl. If using thawed, frozen blueberries, remove 1 tablespoon of the flour and add it to the blueberries in the small-ish bowl and toss those together to coat the blueberries.
4. Add the baking powder and salt to the flour in the medium bowl and whisk to combine.
3. Add the flour mixture into the butter mixture. Stir to combine. The batter will be fairly stiff.
4. Spread ½ of the batter into the prepared pan and then top that with the blueberries. Using your fingers, place the rest of the batter on top, doing your best to cover the blueberries, but it’s OK if there are gaps. (If the dough seems too sticky to spread around, I dip my fingers in flour.) Sprinkle the top of the batter with the raw sugar.
Bake for 45 to 50 minutes or until the top begins to brown ever so slightly (you don’t want the top to get very brown). Let cool briefly before serving. Note: in my oven it takes 45 minutes to bake perfectly; 50 minutes if it's still a little chilled from the fridge.