Blueberry Cobbler
Yields: 8 servings
  • 8 cups fresh blueberries
  • ⅔ cup plus 1 teaspoon sugar, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ⅓ cup all-purpose flour
  • ⅓ cup cold water
  • 1 tablespoon fresh lemon juice
  • Pie Dough (recipe follows)
  • 1 tablespoon heavy whipping cream
  • Ice cream, to serve
  1. Preheat oven to 375°.
  2. In a 3-quart heavy-bottomed stainless steel saucepan, combine blueberries, ⅔ cup sugar, salt, and nutmeg. Using a potato masher, gently mash until blueberries begin to release their liquid. Stir until sugar is moistened.
  3. In a small bowl, whisk together flour and ⅓ cup cold water. Stir flour mixture into blueberries. Bring to a simmer over medium heat, stirring until mixture begins to thicken. Stir in lemon juice. Spoon blueberry mixture into a shallow 2-quart baking dish.
  4. Let Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12×9-inch rectangle. Cut dough lengthwise into 8 strips. Arrange strips in a lattice design over filling. Trim excess dough to edge of dish. Brush dough with cream, and sprinkle with remaining 1 teaspoon sugar. Place dish on a rimmed baking sheet.
  5. Bake until crust is golden brown and filling is bubbly, about 43 minutes. Let cool completely on a wire rack. Serve with ice cream.
Recipe by Louisiana Cookin at