summer blueberry cobbler

 well hello there

its been a while

...i've missed you!

so as a gift of my long absence i share with you this a.m.a.z.i.n.g. blueberry cobbler recipe that i decided to try from the latest bon apetit magazine. berries are at their peak right now and i couldnt pass up the opportunity to do something delicious with 2lbs of blueberries from the farmers market!

what you need:

1 1/2 cups plus 3 tbsp. all-purpose flour

3 tbsp plus 1 cup sugar

1 1/2  tsp baking powder

1/2 tsp kosher salt

6 tbsp. (3/4 stick) chilled unsalted butter, cut into 1/2" pieces

1/2 cup plus 1 tbsp creme fraiche (or sour cream)

6 cups fresh blueberries (about 2lbs)

2 tbsp fresh lemon juice

1 tbsp finely grated lemon zest

what you do:

preheat oven to 375 degrees. whisk 1 1/2 cups flour, 3 tbsp sugar, baking powder and salt in a large bowl. add butter; using your fingertips, incorporate until only pea-size lumps remain. gently mix in creme fraiche. knead in bowl until a biscuit-like dough forms, 5-7 turns (over-mixing will make dough tough).

combine remaining 1 cup sugar, remaining 3 tbsp flour, berries, juice and zest in a large bowl. toss to coat. pour into 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 cook for at least 1 hour.

this was the perfect summer treat to a beautiful sunday.

today taylor and i did our usual:

farmers market, beach day, cook a yummy dinner on the bbq

... and last will be hbo's true blood and newsroom

i hope you have a great rest of your sunday!!