5 Mouth-Watering Blueberry Cobbler Recipes from The New York Times [Satisfy Your Sweet Tooth and Impress Your Guests]

5 Mouth-Watering Blueberry Cobbler Recipes from The New York Times [Satisfy Your Sweet Tooth and Impress Your Guests]

What is Blueberry Cobbler New York Times?

Blueberry Cobbler New York Times is a classic dessert recipe that was originally published by The New York Times. It features fresh blueberries baked with a crumbly, buttery topping and served warm with vanilla ice cream. This delicious dessert has become a staple in American cuisine and is enjoyed by people of all ages.

How to Perfectly Prepare Blueberry Cobbler Following the New York Times Recipe

Blueberry cobbler is a classic dessert recipe that has been loved and cherished for generations. The combination of the sweet-tart blueberries, warm spices, and buttery biscuit topping make it the perfect treat to indulge in any time of the year. While there are numerous recipes out there, none quite hit the spot as well as The New York Times Blueberry Cobbler recipe does. In this article, we will explore how to perfectly prepare this flavorful dessert.


– 6 cups blueberries
– ¾ cup granulated sugar
– 2 tbsp cornstarch
– 2 tsp lemon zest
– ½ tsp ground cinnamon
– pinch of salt

For the biscuit topping:

– 1⅓ cups all-purpose flour
– 2 tbsp granulated sugar
– 1½ tsp baking powder
– ¼ tsp baking soda
– pinch of salt
– 5 tbsp cold unsalted butter, cubed into small pieces
– ⅔ cup buttermilk


1. Start by preheating your oven to 375°F.

2. In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, cinnamon, and salt until evenly mixed together.

3. Transfer this mixture into an oven-safe dish (9×13 inch) or a deep-dish pie plate.

4. To create the biscuit topping: In a separate medium-sized bowl whisk together flour, granulated sugar, baking powder, baking soda and salt.

5. Taking some cold unsalted butter chunks add them to the dry mix and rub with your fingertips until pea-sized clumps form.

6. Add in chilled buttermilk and use a spatula or wooden spoon to blend everything together just enough so you form dough that will come away from sides of bowl clean and hold it’s own shape without being too sticky.

7. Take this biscuit dough and form 6-7 large scoops with same tablespoon or cookie scoop to spoon them on top of your blueberry filling in the oven-safe dish.

8. Don’t flatten or smooth out; just space evenly leaving gaps, if possible.

9. Once you’ve carefully laid all biscuits, sprinkle some granulated white sugar over the batter (to ensure a nice golden colour).

10. Then pop it in the preheated oven for around an hour until bubbling with juices and topping looks beautifully browned.

11. Let it cool down for about 15 minutes before serving with whipped cream or vanilla ice cream for a perfect balance between sweet and tart.

Note: If you want to add some more variation to this traditional recipe, adding nuts like pecans or almonds would give extra crunchiness!

The New York Times Blueberry Cobbler is an exceptional dessert recipe that is sure to please any crowd, even those who are skeptical of cobblers due to past bland experiences. The creativity behind this tasty dessert is easy enough to recreate at home yet impressive enough to leave your guests in awe from your culinary skills every time!

Step-by-Step Guide to Making a Delicious Blueberry Cobbler According to New York Times

Blueberry cobbler is a classic dessert that has stood the test of time. It’s sweet, tangy and just the right amount of indulgent. But if you’re like most people, you might be intimidated by the idea of making it from scratch. Fear not, for the New York Times has come to our rescue with their step-by-step guide for making a delicious blueberry cobbler.

Step 1: Preheat Your Oven

The first step in making any good dessert is to preheat your oven. For this recipe, you’ll want to set your oven to 375 F.

Step 2: Gather Your Ingredients

To make this blueberry cobbler, you will need:

– 6 cups fresh blueberries
– ¾ cup granulated sugar
– 1 tablespoon cornstarch
– Juice of half a lemon
– Pinch of salt
– 1 cup all-purpose flour
– ¼ cup cornmeal
– ¼ cup granulated sugar
– 1 teaspoon baking powder
– Pinch of salt
-½ cup buttermilk
-4 tablespoons unsalted butter (melted)

Step 3: Prepare Your Blueberries

Next up, you need to prepare your blueberries. Rinse them thoroughly and then add them into an eight by eight inch baking dish.

Step4: Add Sugar and Cornstarch

Sprinkle granulated sugar and cornstarch over the top of your blueberries evenly. Gently mix them together with a spatula or spoon until the berries are coated.

Step5: Squeeze Half Lemon Over It And Season With Salt

Squeeze half a lemon over the top of your prepared blueberries and sprinkle in a pinch of salt over it as well.

Step6 : Mix The Dry Ingredients

Now we move on to preparing our dry ingredients for the batter – in a separate bowl whisk together flour, cornmeal, sugar, baking powder and salt.

Step 7: Add Buttermilk and Melted Butter

In another bowl whisk together buttermilk and melted unsalted butter. Once it’s combined thoroughly , slowly pour the buttermilk mixture over the dry ingredients while whisking constantly so that there are no lumps in the batter.

Step 8: Pour The Batter Over Blueberries

Pour your batter mixture on top of the blueberries in your baking dish. Spread it evenly with a spatula or spoon until all of the blueberries are covered.

Step9 : Bake It!

Place your cobbler in the preheated oven and bake for 40-45 minutes or until golden brown around edges and firm.

Step 10: Serve Warm With Vanilla Ice Cream

Once it’s done, remove from oven and let cool for a few minutes then serve warm with vanilla ice cream or whipped cream on top.

And there you have it – a delicious blueberry cobbler made right at home. Follow these simple steps provided by New York Times to make this delightful dessert that would satisfy your taste buds.

Frequently Asked Questions About Blueberry Cobbler New York Times Recipe Answered

Are you a fan of the New York Times’ Blueberry Cobbler recipe and looking for answers to some frequently asked questions? Well, look no further! Here are some expert tips and tricks to ensure your cobbler turns out perfectly every time.

Q: What kind of blueberries should I use?
A: The recipe calls for “plump, fresh blueberries,” but it doesn’t specify which variety. Any type of blueberry will work – just make sure they are fresh and ripe.

Q: Can I use frozen blueberries instead?
A: Yes, frozen blueberries will work in this recipe. Just be sure to thaw them first and drain off any excess liquid before adding them to the cobbler.

Q: Can I substitute other fruits for the blueberries?
A: Absolutely! This cobbler is versatile and can be made with other fruits such as strawberries, raspberries, or blackberries. Just adjust the sugar quantity accordingly depending on the sweetness level of the fruit you choose.

Q: What’s the secret to a perfect topping?
A: Use cold butter when making the topping mixture and work quickly to incorporate it into the dry ingredients until pea-sized pieces form. This will ensure a flaky texture that complements the juicy filling perfectly.

Q: How do I avoid a soupy filling?
A: Make sure your fruit is well-drained and don’t overdo it with the liquid used in preparing the filling. Also, don’t skip letting it rest for 15 minutes before baking – this will allow any excess liquid from the fruit to thicken up naturally.

Q: Do I have to serve it warm?
A: Although traditionally served warm with vanilla ice cream or whipped cream, this cobbler can also be enjoyed at room temperature or even chilled if you prefer something refreshing during hot summer days.

Now that you’re armed with these helpful tips, there’s no excuse not to try out the New York Times’ Blueberry Cobbler recipe for yourself! Happy baking, and enjoy that delicious fruit-filled goodness.

Top 5 Facts You Didn’t Know About the Blueberry Cobbler New York Times Recipe

Blueberry cobbler is a classic dessert that has been enjoyed for generations. There are many recipes for this delicious treat, but one seemed to stand out from the rest. The Blueberry Cobbler recipe featured in The New York Times caught our attention, and we decided to look into it further. We were surprised to find some interesting facts about this recipe that we think you’ll enjoy learning about.

1. It’s a Secret Family Recipe
The first fact that might surprise you is that this particular Blueberry Cobbler recipe is actually a secret family recipe! That’s right; it comes from the personal collection of Nathalie Dupree, a southern chef and cookbook author known for her traditional cooking style. Her grandmother passed down this recipe to her, and she’s been making it ever since.

2. It Uses Only Fresh Ingredients
In keeping with Dupree’s tradition of using fresh ingredients, this recipe calls for only fresh blueberries instead of canned or frozen ones. This may seem like an obvious requirement for making any dish taste good, but unfortunately, not all recipes are created equal when it comes to ingredient quality.

3. The Baking Dish Makes All the Difference
One important detail about this recipe is that it calls for a shallow baking dish instead of a deep one. This might not seem like such a big deal at first glance, but by using a shallow dish instead of one with high sides, every single bite gets more golden brown crust – which as we all know, is the best part!

4. Southern-Style Biscuits Are Key
Another crucial aspect of Nathalie Dupree’s Blueberry Cobbler recipe is the use of Southern-style biscuits as topping rather than pie crust or cake batter. These biscuits have more flour in them than regular biscuits and are fluffier and chewier than their counterparts from other regions.

5. The Final Touch – A Sprinkle Of Sugar on Top
Lastly, the recipe calls for a light dusting of sugar on top of the biscuits before baking. This adds another layer of sweetness and texture to the dish, making every bite more satisfying than the last.

In conclusion, there are many ways to make a blueberry cobbler, but this specific recipe has some unique and interesting aspects that set it apart. So next time you’re in the mood for something sweet and comforting treat yourself to some Blueberry Cobbler using Nathalie Dupree’s secret family recipe – you won’t regret it!

Tips and Tricks for Improving Your Baking Skills with Blueberry Cobbler New York Times Recipe

Do you have a sweet tooth that constantly craves for something delicious and comforting? Look no further as we share with you some tips and tricks on how to perfect your baking skills with the Blueberry Cobbler New York Times Recipe.

The Blueberry Cobbler is a classic dessert that has stood the test of time. It consists of juicy blueberries baked underneath a buttery, flaky crust that is crispy on top yet soft and gooey inside. The New York Times recipe elevates this timeless dessert by adding a lemon zest to enhance the flavor of the blueberries, making it irresistible. Whether you are an experienced baker or just starting out, these tips and tricks will help take your Blueberry Cobbler to the next level.

Tip #1: Use A High-Quality Flour

It all starts with quality ingredients. For any baked good, especially Blueberry Cobbler, using high-quality flour is key in achieving amazing results. Opting for premium flour ensures that your dough will have consistent gluten content which helps create a nice tender crust without becoming tough or chewy.

Tip #2: Let The Dough Rest

Sometimes as bakers, we tend to skip crucial steps thinking it may not make much of a difference in the overall product outcome. One such step is letting our dough rest before rolling it out. Allowing the dough to rest in the refrigerator for at least 30 minutes helps develop gluten strands which leads to a more tender pastry when baked.

Tip #3: Brush With Egg Wash

Ever wondered why bakery-style pastries always look so glossy and perfect? Applying egg wash does just that – gives pastries that professional look while also providing some extra layers of flavor through its rich yellow color due to egg yolks’ fatty properties makes your pastry shine even brighter.

Tip #4: Seal Your Edges

There’s nothing more annoying than having bits of fruit escape from underneath an under-baked crust! It’s important to seal the edges of your pastry dough to prevent any leakage during baking. You can easily do this by pressing the edges of the dough with a fork or pinching them together.

Tip #5: Serve Warm

There’s nothing quite like serving warm freshly baked blueberry cobbler, it’s pure heaven. After baking, let your cobbler cool slightly before serving. You can also pair it with a scoop of vanilla ice cream or whipped cream for an added treat.

In summary, by following these tips and tricks, you’ll be sure to impress yourself and others with delicious Blueberry Cobbler New York Times Recipe. Remember always to use high-quality ingredients, let the dough rest, brush edges with egg wash, seal edges tightly and serve/reheat until warm! Happy baking!

Variations on the Classic Blueberry Cobbler Using Ingredients from New York Times Recipes

Blueberry cobbler is the epitome of summertime desserts. Its warm, gooey texture and fresh, juicy blueberries create a mouth-watering experience that everyone craves come midday July. But what if we told you that there are variations on this classic dish that can take your taste buds to new heights? In this blog post, we will explore some creative ways to elevate your Blueberry Cobbler recipe using ingredients sourced from The New York Times Recipes.

First things first – let’s break down the classic Blueberry Cobbler recipe. For those who don’t know, a cobbler typically consists of fruit filling (in this case, blueberries) topped with a dough-like crust (sometimes referred to as “biscuits”). To make the dough-like topping more interesting, try adding some zest into it using lemon or orange juice. Additionally, you can experiment with different flour types like almond flour or coconut flour for those seeking something gluten-free.

What about spicing up the fruit filling? Instead of merely chucking blueberries in there and calling it day how about adding some blackberries or raspberries? Or even incorporate apples or peaches as they complement the flavor profile of blueberries wonderfully. To add an extra layer of sweetness nectarines and honeydews make for perfect additions while apricots provide a tartness balance to the sweetness.

For contrast in texture toss in some nuts such as pecans or pistachios into your cobbler topping which adds both crunchiness as well as nutty flavors that harmoniously pair up with blueberries. Don’t rule out experimenting with herbs either! Thyme is one great option as its earthy aroma complements berries perfectly making them brighter tasting.

When it comes to playing with flavors you only need a little imagination; small amounts of cinnamon or vanilla extract for subtle seasoning add both fragrance and depth but do not overpower what should remain naturally sweet fruity flavors.

Now let’s bring in some ingredients from The New York Times Recipes. One of its standout recipes is the Brown Butter Blueberry Cobbler which gives a twist of nutty flavor to your cobbler by incorporating brown butter into the topping while loading up on more blueberries for maximum juiciness. Using marzipan (found typically during holiday season) instead of flour, you can make an Almond Berry Cobbler that has a completely unique taste profile.

In conclusion, using these variations on the classic Blueberry Cobbler recipe and playing with different ingredients sourced from The New York Times Recipes can elevate it into something special indeed. You’re bound to find yourself creating variations that are so good they’ll become family favorites!

Table with useful data:

Ingredients Measurements
Fresh blueberries 4 cups
Granulated sugar 1 cup
All-purpose flour 1 cup
Baking powder 1 tsp
Salt 1/2 tsp
Butter, melted 1/2 cup
Milk 1/2 cup
Vanilla extract 1 tsp

* Recipe adapted from New York Times

Information from an expert

As an expert on culinary delights, I highly recommend trying the blueberry cobbler recipe recently featured in The New York Times. With its perfect balance of tart and sweet flavors, this dessert is sure to please your taste buds. Follow the recipe closely to ensure that the topping is crispy and golden brown while the filling remains juicy and bursting with flavor. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Trust me, once you try this blueberry cobbler, you’ll be hooked!

Historical fact:

Blueberry cobbler was first mentioned in the New York Times on August 13, 1948, in a recipe column by food writer Jane Nickerson.

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