SOMA Living May 2023

RECIPE OF THE MONTH

BLUEBERRY COBBLER Prep time: 15 mins • Cook time: 40 mins Servings: 6

INSTRUCTIONS

1. Preheat the oven to 400 degrees and lightly spray a 1½ qt baking dish with non-stick baking spray. 2. Blueberry Filling 3. Toss the blueberries with the remaining ingredients. Stir evenly to coat and pour into the prepared pan. 4. Cobbler Topping 5. Whisk together the flour, baking powder, sugar, and salt. Add the butter and mix with your fingers until you have coarse meal. 6. Stir in the cream until just combined. 7. Drop six even scoops on top of the blueberry mixture (They’ll be just touching.) Brush the tops with the melted butter and sprinkle with sugar. 8. Place the baking dish on a lined baking sheet to catch any drips while it bakes. 9. Bake until the cobbler is risen, golden brown, and the blueberries are bubbling about 35-40 mins. Cover the top lightly with foil if it begins too brown to deeply.

This is the BEST EVER blueberry cobbler. Juicy blueberries in a gloriously glossy sauce topped with tender biscuits with a buttery, sugary crust. Blueberries at their peak are sweet and flavorful.

10.Cool on a wire rack until still warm but cool enough to eat, about 10 mins. 11.Serve warm or at room temperature, topped with vanilla ice cream if desired. Loosely cover the cobbler with aluminum foil and store at room temp for up to two days. RECIPE NOTES • Don’t over-mix the biscuit topping. Over-handling can make it chewy and more dense instead of light and crumbly. • You can substitute flour for cornstarch, but cornstarch definitely produces a silkier sauce. • Don’t skip brushing the biscuit topping with butter and sugar! It gives it a sweet, crunchy, golden crust.

INGREDIENTS

BLUEBERRY FILLING 2 pints blueberries (about 4 cups) 1/4 cup sugar (1/3 cup if your blueberries aren’t as naturally sweet) 1 Tbsp lemon juice 1 tsp vanilla 1/4 cup corn starch 1/4 tsp kosher salt pinch of nutmeg

COBBLER TOPPING 1 ½ cups all-purpose flour 2 tsp baking powder 1/4 cup sugar ½ tsp kosher salt 2 oz unsalted butter (½ stick) 3/4 cup heavy cream 1 Tbsp unsalted butter, melted 1 Tbsp turbinado or granulated sugar *vanilla ice cream for serving

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

MAY 2023 | SOMA LIVING 13

@somalivingmagazine