Throughout the summer, I love to go berry picking at the various orchards across the greater Kansas City Metro. We have so many options, and when you pick your own berries, those creative bakes taste even better. I absolutely love using fresh blueberries in cobblers as the blueberries stay the stars, and that burst of fresh, bright flavor alongside the doughy thick crust and creamy vanilla bean in a great ice cream is unmatched. Nothing screams summer more.
Ingredients
- 3 cups Flour, all-purpose or gluten-free
- 3/4 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 sticks Cold, Salted Butter
- 1 Egg, lightly beaten
- 1/2 cup Milk, whole or dairy-free
- 4 cups Fresh Blueberries
- 1/3 cup Flour, all-purpose or gluten-free
- 1/2 cup Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Cinnamon
- 2-3 tbsp Vanilla Sugar or Coarse Sugar
Preparation
If you don't want to pick your own berries, or don't have the time to visit an orchard, you can certainly grab blueberries from your nearest Farmers Market or grocery store.
If you would like this recipe to be gluten and/or dairy-free, ensure that you have gluten-free flour (we used the Namaste flour) and your favorite non-dairy milk and butter (we used soy milk and plant-based avocado oil butter).
This recipe does call for cold butter so make sure to throw that butter in the freezer for a bit prior to preparing!
Instructions
1. Preheat oven to 375 degrees and grease a 8x11 deep casserole dish.
2. In one mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Cube or grate the butter into the mixture and use a pastry cutter or your hands to incorporate the butter throughout until you have a coarse, pea-like texture.
4. Fold in a lightly beaten egg and 1/2 cup of milk to bring the dough together.
5. For the blueberries, put the washed and dried blueberries into a large bowl and mix with 1/3 cup flour, cinnamon, lemon juice, sugar, and salt.
6. Add half of the dough to your pan, pressing it down into an even layer.
7. Put the blueberries over the crust and spread in an even layer.
8. Top with the remaining dough in chunks all across the top of the blueberries.
9. Sprinkle with coarse sugar, or our favorite, Penzey's vanilla sugar for texture.
10. Bake for 40-45 minutes, or until the crust is golden brown. Allow to cool for 5-10 minutes and then enjoy with whipped cream or vanilla ice cream!
