Thursday, July 5, 2012

Texas-Style Blueberry Cobbler

berry cobbler - photo by helmutwalker photography

Yes...It did overflow a little bit...but it's the taste that counts.

I got an email a few days ago from America's Test Kitchen, and in it was a....(drum roll please) recipe!  They never give away free recipes, so I was super excited.  The recipe was for Texas-Style Blueberry Cobbler.  I'm not really sure what makes it "Texas-Style"; maybe the lemon zest?  Lack of vanilla extract?  Who knows.  And I know I already have an awesome Blueberry Cobbler on my blog, but I couldn't resist an America's Test Kitchen recipe.  I knew their recipe had to be better.  And it was.   It was absolutely amazing.  Best cobbler I've ever had.  I'm going to keep my other Blueberry Cobbler recipe (here) because it's still incredibly delicious, and has more of a vanilla flavor.  Where as ATK recipe has a slight hint of lemon, which brings out the blueberry flavor and pairs well with the buttery note.  I made this last night - only I made mine in three ramekins because mine are smaller - and my parents and I ate them so fast I barely had time to get a picture.  This was the perfect dessert for the Fourth of July, because the juices of the blueberries looked reddish-purple, giving the dish a red, white, and blue effect(: The white came from the Haagen-Dazs Vanilla Bean Ice Cream (my new favorite vanilla ice cream). My mom said that she wasn't going to have any because she was full from dinner, but after she had the first bite she immediately changed her mind and gobbled it down.  She said I'm definitely going to make her fat....but I think that's a risk I'm willing to take. ;)

Yield: 2 to 3 servings

You will need two 12-ounce ramekins with straight sides.  If you have the smaller kind, then just divide the tablespoon of butter in thirds and cook for 30 to 35 minutes.


1   tablespoon unsalted butter, cut into 2 pieces,
     plus 2 tablespoons melted and cooled
⅓  cup sugar
½  teaspoon grated lemon zest
1   cup blueberries
½  cup all-purpose flour
¾  teaspoon baking powder
¼  teaspoon salt
⅓  cup whole milk
1. Adjust oven rack to upper-middle position; heat oven to 350 degrees. Place two 12-ounce ramekins on aluminum foil-lined baking sheet and place 1 butter piece in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes.
2. Mash 1 tablespoon sugar and lemon zest with spoon. In separate bowl, mash together blueberries and 1 teaspoon sugar mixture until coarsely mashed.
3. Combine remaining sugar, flour, baking powder, and salt in large bowl. Whisk in milk and melted butter. Remove sheet pan from oven, transfer to wire rack, and divide batter evenly among ramekins.
4. Dollop blueberry mixture over batter and sprinkle with remaining lemon sugar. Bake 35 to 40 minutes, or until tops are brown and edges are crisp, rotating pan halfway through baking. Let cool on wire rack for 15 minutes. Serve warm.  Garnish with vanilla ice cream if desired. 

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