Last year I bought Cooking for Two, an end-of-year celebration of America’s Test Kitchen’s best recipes “cut down to size”. In it is a fantastic recipe for blueberry cobbler which calls for only a cup of the berries. I had slightly less than a full cup of blueberries left over after baking my blueberry cream cheese bread, but the cobbler still ended up being delicious.
This recipe is great for singles, date nights, or for having to come up with something for dessert after you return from a dental appointment and walk into the kitchen to find your blueberry cream cheese bread has been savagely devoured by your dog. Funny, because that’s what happened to me! My kitchen floor was covered with crumbs and tiny pieces of aluminum foil. It was almost like an explosion of Christmastime tinsel! (I have lost entire loaves of bread, hamburger buns, hot dog buns, and pita bread to our carb-loving dog over the year. Yes, we have a breadbox. No, we still haven’t figured out how to use it, apparently.)
BLUEBERRY COBBLER (for two)
1 tablespoon butter, cut into two pieces, and an additional 2 tablespoons melted and cooled
1/3 cup sugar
1/2 teaspoon grated lemon zest
1 cup blueberries
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk (the recipe calls for whole, I used 2%)
2 12-ounce ramekins
- Preheat oven to 350. Line a baking sheet with aluminum foil.
- Place ramekins on prepared sheet and place 1 butter piece in each. Heat in oven until butter is melted (approx. 4-5 minutes)
- In the meantime, mash 1 tablespoon of the sugar with the lemon zest in small bowl until combined.
- In a separate small bowl, mash blueberries and 1 teaspoon of the lemon-sugar until coarsely mashed.
- In a large bowl, combine remaining sugar, flour, baking powder, and salt. Whisk in the milk and melted butter until mixture is smooth.
- Remove baking sheet from the oven and divide the batter evenly between the two ramekins.
- Top the batter with the blueberry mixture evenly and sprinkle with the remaining lemon-sugar.
- Bake for 35-40 minutes, rotating the baking sheet about 20 minutes in. In the end, the cobblers should be golden brown around the edges. Let the ramekins cool on a wire rack for about 15 minutes before serving.