Saturday Sweets #1

I have been on a HUGE fruit kick lately and just can't seem to get enough berries. I bought 3 pints of blueberries, 3 pints of strawberries, and 1 pint of raspberries at the market today. And when I promptly ate one pint of the strawberries for lunch, Ben asked if I was pregnant (I'm not).

I stumbled across a recipe for Blueberry Cobbler in an old Real Simple magazine and so this week instead of a "Sunday Supper" posting, you are getting a "Saturday Sweets."

Blueberry Cobbler

2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream

Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.

In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.

Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.

Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

Serves 6.

The yummy blueberries all sugared up & waiting for their doughy blanket.

Here's my finished cobbler. Doesn't quite look like the picture that came with the recipe, but the blueberry juices oozing out the sides look pretty good to me.