When I saw Chez Panisse’s Blueberry Cobbler pop up on my New York Time’s Cooking subscription, I knew I had to make it. I heard about the restaurant Chez Panisse by way of Samin Nosrat, a chef, food writer, and seemingly, down to earth human. Having listened to her podcast, Home Cooking, seen her Netflix series Salt, Fact, Acid and Heat, and made my way through her cookbook, I knew this recipe wouldn’t steer me wrong.
Because I am uber comfortable in the kitchen, it took me 15 minutes to whip this up. One night, I was sitting with friends on my front porch. Assessing my capacity (or lack thereof) to actively listen, I found myself skimming this recipe to see if I could excuse myself and make it. I decided to go for it. After 15 minutes of prep, and 40 minutes in the oven, an hour later, we were taste testing 3 different versions of this truly delicious blueberry cobbler.
- 4 ½ cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ tablespoons sugar
- 2 ¼ teaspoons baking powder
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces (cold is important)
- ¾ cup heavy cream, plus additional for serving, if desired
Preheat oven to 375. Next, start by mixing the blueberries, sugar (don’t be skimpy my friends, your body can handle sugar 🙄), and flour in a large bowl. Set aside.
In a separate large bowl, mix flour, salt, baking powder, and sugar. Next you will cut in the butter. It is important that the butter is cold.
Cutting in the butter means incorporating cold pieces of butter into dry ingredients. This results in a flaky crust. You might not have a pastry cutter, in this case, a fork will work just fine. The goal is to mash the butter into little crumbles throughout your dry flour mixture. Finally, add in the cream.
Pour blueberry mixture into a 9 x 11 glass baking dish. With the dough mixture, form 1/2 inch thick rounds, the size of your palm. Place the rounds over the blueberry mixture. Bake for 35-45 minutes until lightly browned and bubbly.
You can enjoy Chez Panisse’s Blueberry Cobbler on it’s own, with heavy cream poured over, or a la mode – with some of your favorite french vanilla ice-cream!
I hope you enjoy this blueberry cobbler as much as my friends and I did. From whipping this up, to taste testing and my friends supporting my love in the kitchen, I appreciated every aspect of this experience. This is what food freedom can look like.