I’ve been thinking a lot about what to share in this space — what performs well and shoots beautifully, versus what I actually crave. Cakes decorated with fruit and flowers are so much fun to create, but it’s the humble cobblers I love most. In the spring I shared a cherry and apricot cobbler with a hot sugared crust, a bake I’ve been making over and over since, swapping the fruit as the seasons change.
Come late summer, it’s blueberries — bursting and turning jammy beneath the sugared crust as they bake. Served warm with a scoop of melting ice cream, it’s nothing showy, just the sweetest way to end a summer night.
Notes
The hot sugar crust is what gives the top its crackle — scatter the sugar over the batter, then pour the boiling water slowly and evenly over it. It looks unusual, but don’t stir; it bakes into the crisp, golden top.
Let the cobbler cool for at least an hour before serving. The filling needs the time to set and thicken as it cools. I love it most with a scoop of sweet corn or vanilla ice cream.
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Blueberry Cobbler with Hot Sugar Crust
Ingredients
Fruit Filling
6 cups (850 g) blueberries
2 tablespoons (25 g) granulated sugar
2 tablespoons tapioca starch
1 tablespoon (15 g) fresh lemon juice
½ teaspoon lemon zest
Pinch of salt
Batter
6 tablespoons (85 g) unsalted butter, softened
½ cup plus 2 tablespoons (125 g) granulated sugar
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons (90 g) whole milk
Hot Sugar Crust
¼ cup (50 g) granulated sugar
¼ cup (60 g) boiling water
Instructions
- Preheat the oven to 350°F. Place a rimmed sheet pan on the middle rack to preheat. Generously butter a 9-inch pie dish or ceramic baking dish.
- In a large bowl, toss the blueberries with the sugar, tapioca flour, lemon juice, lemon zest, and salt. Transfer the fruit and all accumulated juices to the prepared dish and spread evenly.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until smooth and creamy, about 2 minutes.
- Add the flour, baking powder, and salt. Mix until evenly combined and crumbly.
- Add the milk and beat until the batter is smooth and light, about 1–2 minutes.
- Spoon the batter over the blueberries in dollops, then gently spread into an even layer, covering the fruit. The batter should be no more than about ½ inch thick.
- Sprinkle the sugar evenly over the surface. Slowly drizzle the boiling water evenly over the sugared batter. Do not stir.
- Place the dish on the preheated sheet pan and bake 70–80 minutes, until the top is deeply golden and crackled and the center is bubbling.
- Let cool at least 30 minutes before serving.
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