BOSTON (WHDH) - This month’s Yankee Magazine has several recipes featuring blueberries, the official state berry of Maine. 7’s Sarah French joined Yankee Magazine Food Editor Amy Traverso to make some blueberry cobbler.
BLUEBERRY COBBLER
total time: 1 hour, 10 minutes;
hands-on time: 25 minutes
For the traditionalist, this no-muss-no-
fuss cobbler is the ultimate cozy summer
dessert. To truly indulge, top with a gen-
erous scoop of vanilla ice cream.
2 cups plus 2 1/2 tablespoons
all-purpose flour, divided
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
6 cups wild blueberries
(fresh or frozen)
1/2 cup granulated sugar
Zest and juice from
1/2 lemon
1/2 teaspoon ground cinnamon
1 stick unsalted butter,
chilled and cut
into small pieces
1 1/3 cups buttermilk,
plus more for brushing
Vanilla ice cream, for serving
Preheat your oven to 375°. Put 2 cups of the flour, baking powder, baking soda, and salt in a large bowl; whisk to combine. Toss the blueberries, sugar, lemon juice, zest, cinnamon, and remaining 2½ tablespoons of flour in an 8×8-inch (or 6-cup) baking dish.
Work the butter into the flour mixture until the mixture resembles coarse sand. Add the buttermilk and stir, just to combine. Spoon the dough onto the blueberry mixture so that the dough is evenly dispersed, but pockets of blueberries peek out from below. Brush all over with buttermilk.
Bake until the biscuit topping is golden-brown and the blueberries are juicy and bubbling, about 45 minutes. Let cool slightly before serving. Best served warm with a large scoop of vanilla
ice cream.
Yield: 6 servings
BLUEBERRY BUTTERMILK TART
total time: 3 hours;
hands-on time: 45 minutes
The everyday elements of this tart are all elevated when married in this beautiful summer dessert. The filling must be chilled ahead of time, so this tart is perfect for making the morning before a dinner party; simply top with fresh blueberries when you’re ready to serve it.
FOR THE CRUST:
2 cups pecan halves
3/4 cup all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon table salt
6 tablespoons unsalted butter, melted,
plus more for the pan
FOR THE FILLING:
1 1/2 teaspoons (1 package) gelatin
1 1/2 tablespoons cold water
1 cup heavy cream
1/4 cup granulated sugar
1 1/2 cups low-fat buttermilk
2 1/2 cups fresh blueberries
(wild and highbush
both work well here)
Preheat your oven to 350° and set a rack to the lower position. Butter a 10- to 11-inch tart pan with removable bottom and place on a rimmed baking sheet. Set aside.
Make the crust: Pulse the pecans in a food processor until finely ground. Add the flour, brown sugar, and salt, and pulse to combine. Transfer to a mixing bowl and stir in the melted
butter until the mixture holds together. Press evenly into the bottom and sides of the tart pan. Bake until golden-brown and fragrant, about 20 minutes. Cool completely.
Meanwhile, make the filling. Sprinkle the gelatin over the water to bloom. Place the cream and sugar in a small saucepan over medium heat. Heat, stirring occasionally, until the cream
is warm and the sugar has dissolved. Remove from the heat and whisk the gelatin (which will be fairly solid) into the cream mixture until it has completely dissolved. Cool slightly; then
stir into the buttermilk.
Pour the buttermilk mixture into the crust and refrigerate until chilled and set, at least 2 hours and up to 8 hours. When you’re ready to serve it (best the day you make it), top with
blueberries.
Yield: 8 to 10 servings
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