​As it happened, in this past weekend’s New York Times, in the column Here to Help, Molly O’Neill published a blueberry cobbler recipe from the famed San Francisco restaurant Chez Panisse. I couldn’t resist trying this recipe as I love blueberries. Overall, there wasn’t much sugar in the recipe, enough just to enhance the blueberries. As I was having company yesterday morning, I made this very quickly. I used my 1-1/2 quart oval Corning ware casserole dish, it fit perfectly and looked so pretty with the biscuits on top. I served it after supper last night and both my sister-in-law and husband loved it. The blueberries were tasty, not too sweet and a perfect ratio of biscuit to blueberries.
 
New Jersey blueberries can be found at ShopRite, Delicious Orchards, Colts Neck and perhaps your local farm stands.
 
Chez Panisse’s Blueberry Cobbler
 
YIELD:  4 to 6 servings
TIME: 1 hour 15 minutes
 
INGREDIENTS
 
THE BERRIES:

• 4 ½ cups fresh blueberries
• ⅓ cup sugar
• 1 tablespoon all-purpose flour

THE DOUGH:

• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ tablespoons sugar
• 2 ¼ teaspoons baking powder
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• ¾ cup heavy cream, plus additional for serving, if desired

 
PREPARATION

1. Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
2. To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
3. Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
4. Let cool slightly. Serve warm, with cream to pour on top, if desired.