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Blueberry & vanilla cobbler
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2 x 225g packs Waitrose & Partners Blueberries
1 tbsp golden caster sugar
1⁄2 lemon, zest and juice
1 1⁄2 tsp cornflour
100g plain flour
1 tsp baking powder
1⁄4 tsp fine salt
50g golden caster sugar, plus 1 tsp for sprinkling
45g unsalted butter, cubed and chilled
75ml double cream
1 tsp vanilla bean paste
1. Preheat the oven to 180C, gas mark 4. In a small-medium baking dish (about 1.5 litres in volume, at least 5cm deep) toss the blueberries with 1 tbsp caster sugar, the lemon zest and cornflour. Spread evenly over the base and squeeze over the lemon juice.
2. For the cobbler topping, in a mixing bowl, mix the flour, baking powder, salt and 50g sugar. Use your fingertips to rub in the butter until the mixture resembles breadcrumbs. Stir in the cream and vanilla, mixing with a wooden spoon until just combined. Use a teaspoon to scoop up the topping, or use your fingertips to make teaspoon-sized balls, and arrange over the blueberries (don’t worry if there are gaps).
3. Sprinkle with the remaining 1 tsp sugar, then bake for 35-45 minutes until the cobbler is golden and the fruit is bubbling up below. Cool for 5-10 minutes before serving with more double cream, yogurt or ice cream, if liked.
For a different flavour, try swapping the vanilla in the cobbler topping for 1⁄2 tsp ground cinnamon.
And to drink...
Greek Wine Cellars Cameo Mavrodaphne of Patras NV, Greece (75cl) is great value, with mouth-filling flavours of raisins, prunes and figs.
Typical values per serving:
Per serving 1626kJ
This recipe was first published in June 2021.