Blueberries are the quintessential summertime fruit to me. For as long as I can remember, my parents have had row upon row of blueberry bushes. While I hated picking my daily quota per the summer chore chart as a kid, I certainly didn’t mind stuffing my face with them. It’s hard to get much better than sun-warmed fruit picked at its peak and eaten right away. Except maybe when you turn it into cobbler. This is one of my husband’s favorites, because instead of a traditional cobbler topping, you use cookie dough to top fresh blueberries that have been tossed with a little coriander, lemon juice and sugar. Add a scoop of ice cream or whipped cream and you have summer dessert bliss. I’ll definitely be whipping this up for Father’s Day.
Since the topping is just a basic cookie dough, I used the plastic whipping bowl instead of the stainless steel one. If you were going to double or triple the recipe to feed a crowd, then you’d want to move it over to the stainless steel bowl.
When you whisk fresh zest with the dry ingredients, it coats and helps it cling throughout the batter for even distribution.
I tried out several different shapes and sizes of baking pans when testing this cobbler out. I found that I preferred a standard 8×8 inch 2-quart baking dish. This allowed the cookie dough on top to be crispy, just underneath chewy, and then right before the blueberries it is under-baked. I love it this way. But if you prefer a crispy topping, bake in a larger dish, as I did in the photo of the whole wheat version.
In order for the cookie dough to bake properly, the cobbler needs to be covered with aluminum foil for the first half of the baking time.
This cobbler can be made up to a day in advance. And once baked, will keep for several days, covered, in the refrigerator. Although it has never lasted that long in our house. Cobbler for breakfast, anyone?
As with all our recipes, if you have any questions or comments, please let us know! We always enjoy hearing from our readers and helping you out with any issues you may be having.
Blueberry Cobbler with Cookie Dough Topping
Prep Time: 25 minutes
Bake Time: 1 hour
1 pound 5 oz. (4 cups) fresh blueberries
1/2 tsp. ground coriander
8 3/4 oz. (1 1/4 cup) sugar, divided
2 Tbsp. fresh lemon juice
6 oz. (3/4 cup) unsalted butter, room temperature
1 tsp. vanilla extract
4 1/4 oz. (1 cup) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
zest of 1 medium lemon, approximately 1 tsp.
ice cream, optional
Preheat oven to 375° F.
Combine the blueberries, coriander, 1 3/4 oz. (1/4 cup) sugar, and lemon juice in an 8×8 inch 2-quart baking dish.
In the Ankarsrum plastic whipping bowl with the single wire whisks, cream the butter and remaining 7 oz. (1 cup) sugar on medium high speed (5 o’clock) for 2 minutes. Scrape down sides and then cream another 3 minutes.
Add the egg and vanilla extract and mix on same speed for 1 minute.
Whisk together the remaining ingredients in a small bowl. Add to the butter mixture. Start out on the lowest speed (12 o’clock) and then gradually increase to medium (3 o’clock) and mix until dry ingredients are incorporated.
Spoon out cookie dough over blueberries and spread into an even layer. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 30 minutes, until top is golden brown.
Let cool for at least 30 minutes before serving. Serve with ice cream if desired.
Yield: 6-8 servings
Whole Grain Version:
- Replace the all-purpose flour with 4 oz. (1 cup) whole wheat flour.
- Replace the sugar with 7.5 oz. (1 1/4 cup) Sucanat with Honey (aka honey granules).
- Follow recipe above.
- If milling at home, you can use soft or hard wheat. Spelt also pairs well with fruit desserts.
- Replace all-purpose flour with equal parts gluten-free multi-purpose/all-purpose flour. I recipe tested with King Arthur’s Gluten-Free Measure for Measure flour.
- Follow recipe above.