Zees Wine Bar & Grill’s Blueberry Cobbler
Sweet Summer Classic
Nothing says summer quite like juicy, sun‑ripened blueberries baked into a warm, golden cobbler. This classic dessert from Zees Wine Bar & Grill celebrates the season with hints of lemon, cinnamon, and a perfectly crisp topping.
Serve it fresh from the oven with ice cream or whipped cream for an effortlessly indulgent summer treat.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients for Cobbler
Serves 8 – 10 people
4 cups Fresh blueberries
¼ cup White sugar
¼ cup Brown sugar
¼ tsp Ground cinnamon
⅛ tsp Ground nutmeg
1 tsp Fresh lemon juice
2 tsp Cornstarch
Ingredients for Crumble Topping
1 cup All-purpose flour
¼ cup White sugar
¼ cup Brown sugar
1 tsp Baking powder
½ tsp Salt
6 tbsp Unsalted butter, chilled and cut into small pieces
¼ cup Boiling water
3 tbsp White sugar
1 tsp Ground cinnamon
Method
- Pre-heat the oven to 425°F (220°C).
- To make the filling, combine blueberries, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in the oven for 10 minutes.
- To make the crumble toping, combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in the butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in the boiling water until just combined.
- Remove blueberries from oven, and drop spoonsful of topping over them. Mix 3 tablespoons of white sugar and one teaspoon of cinnamon together in a small bowl; sprinkle over the entire cobbler. Bake in the oven until topping is golden, for about 30 minutes.
- Serve with ice cream or whipped cream.