Ask For It: Timbers’ Blueberry Lemon Zest Cobbler


Nothing says summer like a warm cobbler, and we couldn’t agree more. Which is why we were thrilled when we had a reader request the recipe to Timbers’ blueberry lemon zest cobbler. This warm, bubbling dessert is a great warm up for cool summer nights, with the blueberries lending bursts of sweetness to every bite. Check out all of the recipes we gathered for the summer in Issue 8, on stands now.cobbler

Timbers’ Blueberry Lemon Zest Cobbler


    For the filling:
  • 2 1/2 cups blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1 cup sugar
  • 1/2 teaspoon flour
  • 1 tablespoon butter, melted
  • For the topping:
  • 1 3/4 cups flour
  • 1 1/2 tablespoons baking powder
  • 1/3 cup sugar
  • 1/4 cup butter, cold and cubed
  • 1/2 cup milk
  • For the lemon zest sugar:
  • 2 lemons, zested
  • 1 cup sugar


    For the filling:
  1. Mix blueberries with vanilla extract, lemon juice, sugar, flour and melted butter.
  2. Mix well and let sit for 10 minutes.
  3. Divide evenly into eight 8-ounce ramekins.
  4. For the topping:
  5. Combine the flour, baking powder and sugar in a food processor.
  6. Pulse 5 or 6 times to mix well.
  7. Add the cubed butter and pulse several times until it looks like fine sand.
  8. Add in the milk and pulse a few times to evenly distribute the milk.
  9. Place the dough in a bowl and form it into a ball.
  10. The dough should not be wet or crumbly.
  11. If wet, add a little more flour.
  12. If crumbly, add another tablespoon of milk.
  13. Let cool in the refrigerator for about 30 minutes.
  14. For the lemon zest sugar:
  15. Combine the fresh lemon zest and sugar in a bowl.
  16. Let sit at room temperature for about 30 minutes.
  17. Occasionally agitate the sugar so it doesn't create hard clumps as the moisture from the zest evaporates.
  18. To assemble:
  19. Heat oven to 350 F.
  20. Divide the pastry topping into 8 equal portions.
  21. Roll out the dough like a pie crust, until it is the same size and shape as your ramekins and about 1/8 inch thick.
  22. Completely cover the ramekin, but not over the edge.
  23. Sprinkle generously with the lemon zest sugar.
  24. Place ramekins on a cookie sheet and bake for 20-25 minutes.
  25. The topping should be firm but not dry and the sugar slightly caramelized.
  26. Some of the juice may escape and dribble down the sides of the ramekin.
  27. Serve warm, with a scoop of ice cream and fresh blueberries.

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