epicurious3.7
Blueberry Pancake Cobbler
Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler from Deb Perelman of Smitten Kitchen.
👥 4 Servings👤 Deb Perelman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Heat the oven to 350°F. Line a rimmed baking sheet with foil to catch the drips. Place blueberries in a 1-quart baking dish, and toss with lemon zest and juice.
2
In a medium bowl, whisk together the butter, salt, 4 tablespoons of the sugar, all of the milk or buttermilk, and vanilla. Thoroughly whisk in the baking powder. Add the flours, and stir just until they disappear. Dollop this batter over the berries, and use a knife or small offset spatula to spread it as evenly across the berries as you can. Sprinkle with the remaining 2 tablespoons sugar; then drizzle the hot water evenly over the sugar.
3
Place the baking dish on the foil-lined baking sheet, and bake for ⏱️ 30 minutes, until the berries are bubbling in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free. Eat right away, as is, or finished with a dollop of plain yogurt or a drizzle of cold cream. Head this way for more of our best blueberry recipes →
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