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Dessert

Blueberry Cobbler

A baked dessert of blueberries topped with pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blueberry Cobbler

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Line a pudding dish with pastry.

Assemble

  1. Fill the dish with well-picked blueberries.

  2. Sprinkle the blueberries with sugar.

  3. Cover with a top crust and make slashes in it with a knife.

Bake and serve

  1. Bake for 30 minutes.

  2. Serve with cream and additional sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pastry
Forms the structure that holds the filling and gives a crisp base and top crust.
Ripe blueberries
Provide the main fruit filling, moisture and tart flavour as they cook down into juices.
Sugar
Sweetens the fruit and draws out juice that forms a syrup around the berries.
Cream
Adds richness and fat that softens the sharpness of the baked fruit.

The step that matters

Making slashes in the top crust. Slashes let steam escape as the berries cook, so pressure does not build under the crust and push juices out or make the top soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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