For Sunday night supper last weekend, we whipped up this super-simple blueberry cobbler based on a recipe by New Orleans-based chef/restaurateur John Besh, whose cookbook My Family Table is out this month.
“The tradition of the Sunday feast accomplishes more than just feeding us,” Besh says. “It nurtures us.”
Thank you and Amen.
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
1 1/2 cup milk
1 1/2 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons lemon zest
1/4 teaspoon cinnamon
2 pints blueberries (4 1/2 cups)
1. Preheat oven to 375 degrees. Grease sides and bottom of 9×13-inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar. Set aside.
2. In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, lemon zest and cinnamom until combined.
3. Place berries in prepared baking dish and top with batter. Bake until top is golden brown, 25-30 minutes.
4. Serve warm with vanilla ice cream (optional).