Chez Panisse’s Blueberry Cobbler

This fairly simple dessert recipe from the legendary Chez Panisse in Berkeley, California, is the best use for the seasons fresh blueberries that I’ve encountered. I made this for son-in-law Ryan’s birthday “cake” last night and it was a hit! I loved seeing my grandson Wyatt’s eyes grow big (he’s 10 and quite the picky eater) as he took the first bite. Success!

The blueberries are tossed with just a bit of sugar and flour, then topped with dough rounds and baked until golden brown and bubbling. The cobbler topping is especially delicious; I can’t wait to try this with peaches next. Served warm with ice cream it’s the perfect summer dessert. I imagine frozen berries would work as well, so year-round dessert is more like it.

The Berries:
4 1/2 cups fresh blueberries

1/3 cup sugar

1 Tbs. all-purpose flour

The Dough:
1 1/2 cups all-purpose flour

1/2 tsp.kosher salt

1 1/2 Tbs. sugar

2 1/4 tsp. baking powder

6 Tbs. cold unsalted butter, cut into 1/2 inch pieces

3/4 cup heavy cream, plus additional for serving, if desired

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.

To make the dough,mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. (I found this easiest to do with my hands.) Add the cream and mix lightly, just until the dry ingredients are moistened.

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.

Let cool slightly. Serve warm, with cream to pour on top,if desired. Serves 4 to 6.

Note: A couple of additions that I think should be included – I added the zest and juice of 1/2 lemon to the berry mixture, and sprinkled turbinado sugar over the dough rounds before baking.