{"slug":"blueberry-cobbler","collection":"recipes","is_recipe":true,"visibility":"public","title":"Blueberry Cobbler","description":"A Chez Panisse-inspired blueberry cobbler where lightly sugared berries bubble up around tender, buttery biscuit rounds.","body_md":"\n\u003e This cobbler, which comes from the kitchens of Chez Panisse, prizes\n\u003e the berries above all, using only 1/3 cup of sugar. The dough rounds\n\u003e for the top are placed so they don't cover all the berries, and the\n\u003e juice from the berries bubbles up around the dough.\n\n## Source\n\nhttps://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler\n\n## Change Log\n\n-   Increased flour for berries; this may need to be adjusted up or down\n    depending on humidity and water content of berries.\n-   Added zest of one lemon\n-   Added lemon juice\n-   Swapped buttermilk for cream\n-   Swapped baking soda for baking powder\n-   Added spelt\n-   Reduced sugar\n\n## Equipment\n\n-   1 ½-quart gratin or baking dish\n\n## Preheat Oven\n\nPreheat the oven to 375 degrees.\n\n## Ingredients\n\n### The berries\n\n-   765g (27oz, 4 ½ cups / \\~2.5 pints) fresh blueberries\n-   60g sugar\n-   12g (1 ½ tablespoon) all-purpose flour\n-   Zest of one lemon\n-   1 tablespoon fresh squeezed lemon juice\n\n### The Dough\n\n-   192g (7oz, 1½ cups) all-purpose flour — or spelt, or half of each\n-   ½ teaspoon kosher salt\n-   18g (1 ½ tablespoons) sugar\n-   2 ¼ teaspoons baking powder\n-   85g (3oz, 6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces\n-   180ml (¾ cup) buttermilk\n\n## Preparation\n\n### Step 1 (Berries)\n\n1.  To prepare the **berries**, place in a bowl.\n2.  Toss with the **sugar**, **flour**, and **lemon zest**.\n3.  Pour **lemon juice** over berries and lightly toss.\n\n### Step 2 (Dough)\n\nTo make the dough whisk together, in a bowl:\n\n-   Flour (or spelt, or half of each)\n-   Salt\n-   Sugar\n-   Baking powder\n\n### Step 3 (Cut in butter)\n\n1.  Cut in the **butter** until mixture resembles coarse meal.\n2.  Add the buttermilk and mix lightly, just until the dry ingredients\n    are moistened.\n3.  Add more flour or spelt to thicken if too thin.\n\n### Step 4 (Build cobbler)\n\n1.  Put the blueberries in a 1 ½-quart gratin or baking dish.\n2.  Make patties out of the dough, 2 to 2 ½ inches in diameter and\n    ½-inch thick.\n3.  Arrange the patties over the top of the berries.\n\n### Step 5 (Bake)\n\n1.  Bake until the topping is brown and the juices bubble thickly around\n    it, about **35 to 40 minutes**.\n\n## Serve\n\n1.  Let cool slightly.\n2.  Serve warm, with: cream, ice cream, or whipped cream, if desired.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n- **Transcription repair (2026-07-30):** three garbled spots fixed, no amount or ingredient changed. Step 1's second line had lost its markdown to stray asterisks and quotes (\"Toss with the **sugar,**flour**,**lemon zest'''.\") and now reads as the three ingredients it always named. Step 3 said \"Add more flour or splet to thicken of too thin\" -- \"splet\" and \"of\" were typos for \"spelt\" and \"if\". The butter line was wrapped across two markdown lines and the structured ingredient list had captured only the first, dropping \"pieces\"; it is now one line in both places.\n\n- **Leavener and spelt resolved from this recipe's own Change Log (2026-07-30).** Two findings, both answered by the log rather than by guesswork. (1) The log records *\"Swapped baking soda for baking powder\"* — the ingredient list had already been updated to 2¼ tsp baking powder, but the dough step still said \"Baking soda\", leaving a ghost leavener called for and an orphan one listed. The step now says baking powder, so the listed quantity is what gets used. (2) The log records *\"Added spelt\"*, and the dough step offered \"Flour, spelt, or half flour/spelt\" — so spelt was never a separate ingredient, it is a substitution for the all-purpose flour. The flour line now says so, which is why no spelt quantity was ever listed. Also fixed a typo, \"splet\".\n- Source attribution added: Chez Panisse's blueberry cobbler, NYT Cooking. The URL was already sitting in the body but the fields were blank.\n","draft":false,"servings":"6","prep_time":"20 minutes","cook_time":"40 minutes","total_time":"1 hour","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler","created_at":"2021-08-02T21:07:46Z","updated_at":"2026-07-30T23:19:57.726485Z","categories":["dessert"],"tags":["Blueberry"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"The berries","items":["-   765g (27oz, 4 ½ cups / \\~2.5 pints) fresh blueberries","-   60g sugar","-   12g (1 ½ tablespoon) all-purpose flour","-   Zest of one lemon","-   1 tablespoon fresh squeezed lemon juice"],"parsed":[{"raw":"-   765g (27oz, 4 ½ cups / \\~2.5 pints) fresh blueberries","qty":765,"unit":"g","item":"fresh blueberries"},{"raw":"-   60g sugar","qty":60,"unit":"g","item":"sugar"},{"raw":"-   12g (1 ½ tablespoon) all-purpose flour","qty":12,"unit":"g","item":"all-purpose flour"},{"raw":"-   Zest of one lemon","item":"Zest of one lemon"},{"raw":"-   1 tablespoon fresh squeezed lemon juice","qty":1,"unit":"tbsp","item":"fresh squeezed lemon juice"}]},{"section":"The Dough","items":["-   192g (7oz, 1½ cups) all-purpose flour — or spelt, or half of each","-   ½ teaspoon kosher salt","-   18g (1 ½ tablespoons) sugar","-   2 ¼ teaspoons baking powder","-   85g (3oz, 6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces","-   180ml (¾ cup) buttermilk"],"parsed":[{"raw":"-   192g (7oz, 1½ cups) all-purpose flour — or spelt, or half of each","qty":192,"unit":"g","item":"all-purpose flour — or spelt, or half of each"},{"raw":"-   ½ teaspoon kosher salt","qty":0.5,"unit":"tsp","item":"kosher salt"},{"raw":"-   18g (1 ½ tablespoons) sugar","qty":18,"unit":"g","item":"sugar"},{"raw":"-   2 ¼ teaspoons baking powder","qty":2,"item":"¼ teaspoons baking powder"},{"raw":"-   85g (3oz, 6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces","qty":85,"unit":"g","item":"cold unsalted butter","prep":"cut into 1/2-inch pieces"},{"raw":"-   180ml (¾ cup) buttermilk","qty":180,"unit":"ml","item":"buttermilk"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T23:20:34.786449Z","checked_by":"claude-code","standard_version":"2026-07-30","findings_count":0,"stale":false}}