Cobbler with blueberries in a pan – a detailed recipe cooking. 
Photo of the dish: Райан ЛибеTime: 1 hour. 15 minutes. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. blueberries
- 2 tsp vanilla extract
- 1 tbsp. plus 3 tbsp. l premium flour
- 3/4 Art. brown sugar
- 2 tbsp. l lemon juice
- 1/4 Art. Sahara
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3 yolks of large eggs
- 1/2 tbsp. buttermilk
- 5 tbsp. l (75 gr.) Butter, cut into small pieces, room temperature
Recipes with similar ingredients: blueberries, premium flour, brown sugar, lemon juice, vanilla extract, eggs, curdled milk
Recipe preparation:
- Preheat the oven to 190 ° C. Mix the berries with 1 tsp. vanilla and 3 tbsp. l flour; set aside. Mix brown sugar and 3 tbsp. l water in a medium heat resistant pan. Put on medium heat and cook, stirring, until thick and caramelized, about 7 minutes. Remove from heat; mix with lemon juice, then add the mixture berries and set aside.
- Mix the remaining 1 tbsp. flour, sugar, baking powder and salt in a large bowl. Add oil and mix by hand until mixture will not resemble flour. Beat egg yolks with buttermilk and 1 tsp. vanilla in a small bowl, then gradually add to the flour mixture, until the dough is smooth. Spread the dough evenly over pan to cover all the berries.
- Bake until the top is golden brown, about 35 minutes. Let the cobler stand for at least 10 minutes. before serving table. To save time, you can use a purchased shortbread dough, see cobler recipe with blueberry and peach filling.
