Blueberry Cobbler

Name: Blueberry Cobbler
Yield: Serves 6 to 8
Ingredients: 1/2 cup, granulated sugar (3 1/2 ounces); 1 tablespoon, cornstarch; pinch, ground cinnamon; pinch, table salt; 6 cups, fresh blueberries (30 ounces), picked over; 1 1/2 teaspoons, grated lemon zest; 1 tablespoon, lemon juice; 1 cup, unbleached all-purpose flour (5 ounces); 2 tablespoons, cornmeal, stone-ground; 1/4 cup, granulated sugar, plus 2 teaspoons for sprinkling; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1/4 teaspoon, table salt; 4 tablespoons, unsalted butter (1/2 stick), melted; 1/3 cup, buttermilk; 1/2 teaspoon, vanilla extract; 1/8 teaspoon, ground cinnamon

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Appears in Cook's Illustrated July/August 2002, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

SEASON 6

SERVES6 to 8

TIME1¼ hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

Too often, blueberry cobbler means a filling that is too sweet, overspiced, and unappealingly thick. We wanted a not-too-thin, not-too-thick filling where the blueberry flavor would be front and center. And over the fruit, we wanted a light...

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