Recipe

Ingredients:
For the blueberry filling:
500g fresh blueberries
75 granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the cobbler:
100g all-purpose flour
5g baking powder
1/4 tsp salt
65g unsalted butter (cold and diced)
100ml heavy cream
5g vanilla sugar (for sprinkling)

Instructions:
Preheat your oven to 190°C (375°F)

Prepare the blueberry filling:
In a large mixing bowl, combine the blueberries, sugar, cornstarch, vanilla extract and salt
Toss gently to coat the blueberries evenly

Make the cobbler:
In another large bowl, whisk together the flour, baking powder and salt

Add the butter to the flour mixture and using a pastry cutter (or your fingertips), cut the butter into the flour mixture until it resembles coarse crumbs

Pour in the heavy cream and stir until just combined then divide into equal pieces before setting aside

Assemble:
Transfer the blueberry mixture to a buttered baking dish

Place the pieces of the cobbler over the blueberry mixture

Brush with heavy cream and sprinkle the vanilla sugar over the cobbler

Bake at 180°C for 40-45 minutes (or until the topping is golden brown and the blueberry filling is bubbling around the edges)

Allow the cobbler to cool for at least 15 minutes before serving

Happy baking!
Xx,
Sophie 💙