My End-of-Summer Treat: Blueberry Cobbler

It's Labor Day weekend, and it's time for one of my favorite summer treats. I'm making a blueberry cobbler for Sunday afternoon/evening. I'll be hitting Costco on Saturday because it's the only way I can afford all the blueberries I need for this recipe. While I'm there, I'll also pick up some peaches and apples. I love Costco's produce in-season. It's much higher quality and more affordable that what I can get at Safeway or even the local farmers' markets. I know it's probably grown in Central America by underpaid workers who are exposed to horrific pesticides, but I just can't go the Whole Foods All Organic route all the time. My bad rationalization is that Central American farm workers need jobs too, and my kids need fruit. There's always guilt.

Although this looks complex, it really only takes about 10 minutes to throw together. It's always a favorite at parties. The lime zest makes it really extraordinary and interesting. You could also use lemon zest - blueberries and lemon are divine together, and I'd add a little lemon zest to the cobbler dough, too. Or you can skip the citrus all together and use 1 teaspoon of cinnamon in the filling. This one is really hard to mess up.

Blueberry Cobbler

Blueberry Filling:
6 cups blueberries, washed and picked through
1/2 cup sugar
2 Tablespoons cornstarch
zest of 1 lime, grated

Dough:
1 1/3 cups flour (can use a combination of white and whole wheat pastry
flours)
2 Tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut in small pieces
1/2 cup sour cream
1/4 cup heavy cream
1 Tablespoon sugar
1/4 teaspoon cinnamon

1. Preheat oven to 375 degrees. Use a 2-quart glass or earthenware pan. I prefer my Corningware Round French White 2 1/2 quart casserole.
2. Combine the filling ingredients in the casserole dish. Mix gently but well.
3. Combine the dry ingredients for the dough in the bowl of a food processor. Pulse lightly to mix.
4. Add the cold butter and pulse repeatedly, until the mixture resembles coarse breadcrumbs. Do not let the food processor run, as the butter will melt and you'll wind up with goo.
5. Scrape the dough mixture into a bowl. Gently stir in the sour cream and heavy cream until dough is just moistened. Knead it together with floured hands a few times. Flour a board and press the dough out into the shape of the top of the casserole. Gently lay the dough out over the top of the fruit. Trim the edges. If you'd like, you can use the trim to make decorations for the top of the dough. (I never do this).
6. Cut 3 slits in the top of the dough. Brush the dough with about 1 tablespoon cream.
7. Mix the cinnamon and 1 Tablespoon sugar together, then sprinkle evenly over the top of the dough.
8. Bake for 45-50 minutes, until top is golden brown and thick blueberry juices are bubbling around the edges of the crust.
9. Let cool for at least 15 minutes before serving. Serve with vanilla ice cream or freshly whipped cream.