This easy Blueberry Pancake Cobbler from Deb Perelman’s cookbook Smitten Kitchen Keepers is the perfect intersection between breakfast and dessert. Made with a jammy compote filling, whole wheat flour, and a crème brĂ»lĂ©e-like crust, it’s juicy, tender, and subtly sweet. If you love cobblers, you need to try my Apple Cobbler, Blueberry Cobbler, Blackberry Cobbler, and Southern Peach Cobbler.
I’ve never been sure if cobbler is an winning breakfast item or eaten solely as a dessert. If you think well-nigh it, there isn’t much difference (if any) between archetype desserts and breakfast foods. Most of the sweet foods we enjoy early on in the day, like granola, oatmeal, and pancakes, are not unlike cobblers, cookies, and cakes.
Whatever the specimen may be, I thoroughly enjoy cobbler for breakfast and dessert, which is why I created this blueberry pancake cobbler. Don’t let the “dessert” category put your sweet tooth in a box!
Smitten Kitchen Keepers
This recipe comes from my friend Deb Perelman’s cookbook Smitten Kitchen Keepers. Deb is one of the OGs of Food Blogging that I vastitude venerate and appreciate. Her work is unchangingly veritably pristine and perfect in every way. The flavors come together perfectly, the recipes are outgoing and she is downright sensational all on her own. No wonder so many venerate her, including myself. I just had to make a recipe from her new cookbook which is misogynist everywhere now.
What is a blueberry pancake cobbler?
This blueberry pancake cobbler is similar to archetype cobblers I’ve shared before. Typically, cobbler is either served with a cake-like or oatmeal topping. I’ve gone with the former for this recipe, but I included some whole wheat flour to make it healthier.
The blueberry filling can be likened to a jammy fruit compote, which you’d likely find in a brunch spread with pancakes and waffles. In this case, it’s served on the bottom, spurting its juicy deliciousness up through the cobbly pancake topping.
And finally, making a hot sugar husks is my secret weapon for ensuring a crowd-pleasing recipe every time. I learned of this method from Renee Erickson, who coats her cobbler thrash with sugar and warm water. Let me tell you, it’s a revelation!
Ingredients
- Blueberries: My preference is fresh blueberries, but frozen will work in a pinch! I recommend letting them thaw and draining the water off beforehand.
- Lemon juice & zest: I love to add both lemon juice and zest for a POP of splendor and tartness. Who doesn’t love the combination of blueberries and lemon?
- Butter: Remember to use unsalted butter for largest tenancy over the salt level. If you prefer, you can moreover use margarine or oil instead of butter.
- Kosher salt: To bring out the flavors of the confection topping and blueberry compote filling.
- Granulated sugar: I add granulated sugar to the batter, and I moreover mix it with hot water to create the crème brûlée husks that makes this blueberry pancake cobbler so special.
- Whole milk: Both regular milk and buttermilk work here — buttermilk provides a bit increasingly of a pancake-y tang. You can moreover make homemade buttermilk by combining 1 tablespoon of lemon juice (or vinegar) with 1 scant cup of whole milk.
- Vanilla extract: I unchangingly suggest using pure vanilla pericope over artificial. It adds a much increasingly well-turned flavor, and a little goes a long way!
- Baking powder: In order to create a light, fluffy, and zappy pancake texture, we need a leavening wage-earner like sultry powder. Don’t forget it!
- Flour: I prefer to use a mixture of whole-wheat flour and all-purpose flour for my cobbler, but you can use all of one or the other.
- Water: Make sure it’s hot!
How to make a blueberry pancake cobbler
Step 1: Toss the blueberries
Heat the oven to 350°F (175°C), and line a rimmed sultry sheet with foil to reservation the drips. Toss the blueberries, lemon zest, and lemon juice together in a 1-quart sultry dish.
Step 2: Mix the batter
In a medium bowl, whisk together the butter, salt, ÂĽ cup of sugar, milk or buttermilk, and vanilla. Thoroughly whisk in the sultry powder, then add both flours and stir until the streaks just disappear.
Step 3: Assemble the cobbler
Dollop the thrash over the blueberries, and use a pocketknife or small offset spatula to spread it as evenly wideness the berries as you can. Sprinkle with the remaining 2 tablespoons of sugar on top, then drizzle the hot water evenly over the sugar.
Step 4: Torch the cobbler
Place the sultry dish on the foil-lined sultry sheet, and torch the cobbler for 30 minutes. You’ll know it’s washed-up when the berries are soapy in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free.
Serving suggestions
Eat your freshly baked blueberry pancake cobbler as is, with a dollop of plain yogurt, or a drizzle of Whipped Cream.
Serve it as a brunch item slantingly a Breakfast Casserole, Chorizo Breakfast Skillet, Eggnog French Toast, Hash Browns, or Chicken and Waffle Sliders.
Recipe variations
- Vegan: To make a vegan blueberry pancake cobbler recipe, use dairy-free milk in place of whole milk or buttermilk, and swap out butter for oil or margarine.
- Fruit: If you don’t have wangle to blueberries, try other fruit varieties like blackberries, cherries, peaches, or apples.
- Gluten-free: For a gluten-free variation, replace the all-purpose and whole wheat flour with your favorite 1:1 gluten-free flour blend.
Tips and tricks
- Fresh berries: If possible, it’s weightier to use fresh blueberries in this recipe as they make a world of difference.
- Double or triple: Easily double or triple this cobbler to feed a larger family or gathering. Just remember to use an 8×8 sultry dish if doubling or a 9×13 casserole dish if tripling.
- Let it set: If your cobbler comes out a little runny, let it rest for a few minutes without it’s finished baking. Additionally, you can alimony it in the fridge until it firms up.
- Cover if browning: If your cobbler is starting to brown too quickly in the oven, loosely imbricate it with aluminum foil.
- Try the berries: If the blueberries are on the tangy side, finger self-ruling to add a little increasingly sugar to the thrash or toss the berries in sugar.
What to do with leftovers
While this blueberry pancake cobbler is weightier served immediately, I never hesitate to dig into leftovers. If you end up with some, just follow these simple tips:
- Room temperature: Leave the cobbler at room temperature to tomfool lanugo surpassing storing it. You can tomfool it lanugo quicker by wearing it into single-serving pieces. You’ll know it’s tomfool unbearable when you hover your hand over it and do not finger any heat coming off.
- Fridge: Transfer your cooled blueberry pancake cobbler to an snapped container and store it for up to 3-4 days in the fridge.
- Freezer: Cobbler freezes well, too. Just transfer individual portions to a freezer-safe bag or container and store them for up to 3 months. You can moreover freeze the unshortened cobbler, but you’ll have to reheat the whole thing when you’re ready for more.
Reheating
If frozen, thaw it in the fridge overnight. Transfer the desired value to an oven-safe dish and torch it at 250 degrees F for well-nigh 10-15 minutes. A larger cobbler may take a little longer, but just make sure it’s warmed all the way through.
Additional recipes
If you can never decide between breakfast and dessert, here are some recipe ideas to prorogue both cravings:
- Oreo Pancakes
- Pineapple Upside Lanugo Pancakes
- Blueberry Hand Pies
- Blueberry Coffee Cake
- Strawberry Crumble
Frequently asked questions
What is the difference between a cobbler and a crisp?
Cobblers usually have a squushy topping similar to a confection or biscuit. On the other hand, crisps have a increasingly crumbly, crunchy topping made from sugar, butter, and flour. Oftentimes, you’ll find oats or nuts on top as well.
Does a cobbler have a marrow crust?
No, cobbler doesn’t have a marrow crust. It’s known for its fruit-filled marrow with a oatmeal or cake-like topping.
Blueberry Pancake Cobbler
Ingredients
- 2 cups fresh blueberries 565 grams
- 1/2 lemon, zest and juice
- 1/2 stick unsalted butter, melted 55 grams
- 1/2 tsp Kosher salt
- 6 tbsp granulated sugar, divided 75 grams
- 6 tbsp whole milk or buttermilk 85 grams
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup whole wheat flour 35 grams
- 1/2 cup all-purpose flour 65 grams
- 1/4 cup hot water 60 grams
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed sultry sheet with foil to reservation the drips. Place blueberries in a 1-quart sultry dish, and toss with lemon zest and juice.
- In a medium bowl, whisk together the butter, salt, 4 tablespoons of the sugar, all of the milk or buttermilk, and vanilla. Thoroughly whisk in the sultry powder. Add the flours, and stir just until they disappear.
- Dollop this thrash over the berries, and use a pocketknife or small offset spatula to spread it as evenly wideness the berries as you can. Sprinkle with the remaining 2 tablespoons sugar; then drizzle the hot water evenly over the sugar.
- Place the sultry dish on the foil-lined sultry sheet, and torch for 30 minutes, until the berries are soapy in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free. Eat right away, as is, or finished with a dollop of plain yogurt or a drizzle of unprepossessed cream.
Notes
- Room temperature: Leave the cobbler at room temperature to tomfool lanugo surpassing storing it. You can tomfool it lanugo quicker by wearing it into single-serving pieces. You’ll know it’s tomfool unbearable when you hover your hand over it and do not finger any heat coming off.
- Fridge: Transfer your cooled blueberry pancake cobbler to an snapped container and store it for up to 3-4 days in the fridge.
- Freezer: Cobbler freezes well, too. Just transfer individual portions to a freezer-safe bag or container and store them for up to 3 months. You can moreover freeze the unshortened cobbler, but you’ll have to reheat the whole thing when you’re ready for more.
Nutrition
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