- 6
Ingredients
- 1 1/2 cups plus 3 tbs all-purpose flour
- 3 tbs plus 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 tbs (3/4 stick) chilled unsalted butter, cut into 1/2 pieces
- 1/2 cup plus 1 tbs creme fraiche or sour cream
- 6 cups fresh blueberries (about 2 lb.)
- 2 tbs fresh lemon juice
- 1 tbs finely grated lemon zest
Preparation
Step 1
Preheat oven to 375°. Whisk 1 1/2, cups flour, 3 tbs sligar, baking powder,
and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fralche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 tbs flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.