Sweet blueberries and bright Meyer lemon come together in this fresh, citrusy cobbler that feels like summer in every bite. The sugar biscuit topping bakes into a golden, buttery crust while the blueberry filling becomes warm and jammy underneath. Served in the blueberry mini cocotte, this recipe is almost too cute to eat.
[product=le-creuset-blueberry-fruit-cocotte]
Bring the charm of fresh produce to your table and celebrate the sweetness of summer with the Blueberry Mini Cocotte.
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Jordan Hunter
1
30 minutes
American
Dessert
½ cup all purpose flour
2 tablespoons granulated sugar
¾ teaspoon baking powder
½ teaspoon Kosher salt, plus more for sprinkling on top
2 tablespoons cold butter, cut into small cubes
1 tablespoon room temperature butter
¼ cup cold buttermilk
1 teaspoon vanilla extract
vanilla ice cream (for serving)
1½ cups blueberries
2 tablespoons honey
1 teaspoon Meyer lemon zest
1 teaspoon Meyer lemon juice
½ teaspoon salt
Preheat oven to 375°F.
Start by preparing biscuit topping. In a medium bowl combine flour, sugar, baking powder and Kosher salt. Add cubed butter and quickly smash the cold butter into small, flat pieces with your fingers. Pour in the cold buttermilk and vanilla extract and stir until just combined. Aim for a sticky dough consistency. If it’s too crumbly add a touch more buttermilk, or if it’s too wet, add a touch more flour. Transfer to the refrigerator to chill while you prepare the filling.
Coat the inside of the cocotte with the room temperature butter.
To prepare the filling, combine the ingredients of the filling of your choice in a small bowl and toss until the sugar is dissolved. Add ¾ of the filling to the bottom of the cocotte, then top with the chilled biscuit dough. Add the remaining fruit filling on top, pressing some of it down into the dough. Sprinkle with about 1 teaspoon of granulated sugar.
Bake for 35-40 minutes until the biscuit is cooked through and browned. Let cool for 5 minutes and serve warm with vanilla ice cream.
