Blueberry Cobbler with Pecan Biscuits and Lemon Sabayon

11 Ratings
  • prep time 20 min
  • total time 50 min
  • serves 6
Blueberry Cobbler with Pecan Biscuits and Lemon Sabayon

Deliciously sweet blueberries topped with a crunchy pecan biscuit and drizzled in lemon custard.

Dessert, Easter, Fruit


Blueberry Filling

6 cups fresh blueberries

1 ½ cups sugar

½ cup all-purpose flour

½ teaspoon ground cinnamon

⅓ cup water

2 tablespoons lemon juice

1 teaspoon vanilla extract

Pecan Biscuits

1 cup unbleached flour (reserve some for kneading)

⅔ cup medium-grind cornmeal

¼ cup plus 3 tbsp sugar

2 teaspoons baking powder

½ teaspoon coarse kosher salt

6 tablespoons cold unsalted butter, cut into 1/2-inch (1 cm) cubes

⅔ cup heavy cream

½ cup broken pecan pieces

3 tablespoons unsalted butter, melted

Lemon Sabayon

6 egg yolks

1 lemon, zest and juice

1 cup sweet wine

⅓ cup sugar, plus more to taste

Drops of freshly squeezed lemon juice


Blueberry Filling

1. Combine the blueberries, sugar, flour, water, lemon juice, vanilla, and cinnamon in a saucepan. Stir over medium-high heat until the sugar melts, then reduce heat to low and cook for 10 minutes until filling thickens slightly.

2. Spoon the blueberry filling into the baking dish. Place the biscuits sugared side up on top of the blueberries and bake the cobbler for 15 minutes.

Pecan Biscuits

1. Meanwhile, preheat your oven to 425F. Lightly grease an 8-inch (20 cm) square baking dish.

2. In a large bowl whisk together the flour, cornmeal, 1/4 cup (60 mL) of the sugar, baking powder, and salt. Add the cubed butter and rub it in with your fingertips until the mixture resembles coarse meal. Add the cream and stir until moistened. Gather the dough together and shape it into an 8-inch (20 cm) log. Cut the log crosswise into eight 1-inch (2.5 cm) thick rounds. Spread 3 tbsp (50 mL) of the sugar on a plate. Dip 1 cut side of each biscuit into the melted butter, then dip the buttered side in the sugar. Place biscuits sugared side up on a platter; sprinkle with any remaining sugar. Cover and chill for about 30 minutes.

Lemon Sabayon

1. Bring a medium saucepan of water to a gentle boil. In a stainless-steel bowl, whisk together the yolks, wine, and sugar. Set the bowl over the saucepan. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Whisk in lemon juice and zest. When thick, foamy, and tripled in volume, remove sabayon from heat. Serve immediately with warm cobbler.

See more: Dessert, Easter, Fruit

comments powered by Disqus