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Blueberry Cobbler

Blueberry Cobbler

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Yield: 8 Servings

ATK

The secret to this cobbler is to bake the berry filling before topping the cobbler with the biscuit dough. Then bake it again to get fluffy, flaky biscuits. This works well because with the berry filling hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top.

For the filling

  • 1TBS cornstarch
  • 1½tsp grated lemon zest plus
  • 1TBS juice, divided
  • pinch salt
  • ¾cup sugar
  • 6cups blueberries

For the biscuit topping

  • 1½cups AP flour
  • 1½tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • 1TBS sugar
  • ¾cup buttermilk
  • 6TBS unsalted butter, melted


For the filling:

Adjust oven rack to the middle position and heat oven to 375°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, stir together cornstarch, lemon zest, pinch of salt, and sugar. Add blueberries and lemon juice and gently toss to coat. Transfer mixture to an 8-inch square baking dish. Place baking dish on parchment-lined baking sheet.

Place baking sheet in oven. Bake until the filling is hot and starting to bubble around the edges, about 25 minutes.

For the biscuit topping:

While the filling bakes, in a second large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a liquid measuring cup, use a fork to stir buttermilk and melted butter until butter forms small clumps.

To finish the cobbler:

When the filling is ready, remove the baking sheet from the oven and place it on a cooling rack. Increase oven temperature to 475°F and let the filling cool for 10 minutes.

Add buttermilk mixture to bowl with flour mixture. Stir until just combined.

Spray inside of a ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter: Drop scoops of dough evenly onto warm berry filling to make 9 biscuits. Return baking dish (still on baking sheet) to the oven. Bake until biscuits are golden-brown, and a toothpick inserted in the center of a biscuit comes out clean, 12 to 14 minutes.

Place baking sheet on a cooling rack. Let the cobbler cool for at least 30 minutes before serving.

Blueberry-Pecan Galette

Blueberry-Pecan Galette

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Yield: 4 Servings

Rachael Coyle / Bon Appétit

The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.

Dough

  • ½cup pecans
  • 1cup plus 2 TBS all-purpose flour
  • 2tsp sugar
  • ½tsp kosher salt
  • ¼tsp ground cinnamon
  • ½cup (1 stick) chilled unsalted butter, cut into pieces

Filling and Assembly

  • 12oz blueberries (about 2 cups)
  • 1TBS cornstarch
  • 1½tsp fresh lemon juice
  • ¼cup sugar, plus more for sprinkling
  • All-purpose flour (for surface)
  • 2TBS milk, half-and-half, or heavy cream


Dough:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBS ice water and mix, adding another TBS of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.

Do Ahead:

Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Filling and Assembly:

Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature

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Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

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Yield: 12 Muffins
Adapted from Yankee Magazine

2015: Jordan Marsh was a New England fixture for a long time. It was acquired by Macy’s around 2001 which saw the demise of the in-store dining room. They were well known for these blueberry muffins.

  • 8TBS butter
  • 1cup sugar
  • 2large eggs
  • 2cups un-sifted flour
  • 2tsp baking powder (HA: reduce to 1½ tsp)
  • ½teaspoon salt
  • ½cup milk
  • 1½tsp vanilla extract
  • 2½cups large fresh blueberries
  • 2TBS demerara or pearl sugar (for top of muffins)


Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, add all dry ingredients and whisk to combine.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Add the remaining whole berries and stir in gently by hand.

Spray a 6 (large) or 12 (regular) muffin baking pan with Baker’s Joy (or other non-stick spray). These tend to stick, so paper muffin cut liners are highly recommended instead of spray.  Fill muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Blueberry Cornmeal Loaf Cake

Blueberry Cornmeal Loaf Cake

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Yield: 8 to 10 Servings
Adapted from Karyl Bannister

Circa 2000:  I just love this recipe. I first found it in Eating Well magazine out of Vermont. I later found that this dense lemony loaf with a slightly crunchy texture comes from Karyl Bannister, author of Maine’s Cook & Tell newsletter. It is also in Richard Sax’s book Classic Home Desserts and the CKBK web site.

I’ve made this many times. It is great plain with butter or toasted with a schmear of cream cheese.

  • ⅔-1cup fresh or frozen (not thawed) blueberries
  • 1½cup all-purpose white flour (HA: 1¼ cup plus 2 TBS)
  • ⅓cup yellow cornmeal, preferably stone-ground
  • 1½tsp baking powder
  • ½tsp salt
  • ½cup plus 1 TBS, plain nonfat yogurt (HA: ⅔ cup)
  • 1TBS fresh lemon juice
  • ¾cup, sugar (HA: ⅔ cup)
  • 4TBS, vegetable oil plus more for preparing pan
  • 1tsp grated lemon zest
  • 1large egg plus 1 egg white
  • ¼tsp ground cinnamon
  • sanding sugar


HIGH ALTITUDE – Above 3,500 feet: Decrease sugar to ⅔ cup, increase yogurt to ⅔ cup. Bake at 375°F for 45 to 60 minutes.

Preheat oven to 350°F and place rack in center of oven. Lightly oil an 8×4-inch loaf pan and set aside.

Toss blueberries with 1 TBS flour and set aside.

In a small mixing bowl, stir together remaining flour, cornmeal, baking powder and salt.

In another small bowl, combine yogurt and lemon juice.

In a medium-sized mixing bowl, whisk together ⅔ cup sugar, oil and lemon zest. Beat in whole egg, then egg white, beating well after each addition.

Alternately add the dry ingredients and the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into the prepared pan.

In a small bowl, combine the remaining 2 tsp sugar and cinnamon and sprinkle over the batter.

Bake for 25 minutes. Cover the pan loosely with aluminum foil and continue to bake until cake is golden, and a toothpick inserted into the center comes out clean, 20 to 35 minutes longer.

Cool the cake in the pan on a rack for 10 minutes. Cover again with the foil and turn out onto rack. The foil will keep the sugar topping from being all over the counter. Cool completely.

For best flavor, wrap the cake in the pan and store overnight before cutting. Remove from pan and slice to desire thickness.

Spread slices with a little cream cheese for a nice addition.