Blueberry cobbler with vanilla ice cream

Step 1/3

• ½ orange
• 187½ g blueberries
• 4½ g vanilla sugar

• fine grater
• tart pan
• citrus press

Zest orange and set aside. Transfer blueberries to a pie plate and juice the zested orange directly over the blueberries. Add vanilla sugar and toss to combine.

Step 2/3

• 37½ g unsalted butter
• 37½ g sugar
• 50 g flour
• ¼ tsp baking powder
• ⅛ tsp salt
• ½ egg
• 1 tsp maple syrup

• cutting board
• cooking spoon
• oven
• bowl (large)
• knife

Preheat oven to 200°C/390°F. Cut butter into cubes and add to a large bowl with orange zest. Add sugar, flour, baking powder, and salt to the same bowl, and mix with fingertips until small crumbs form. Add the egg and maple syrup, and mix with a cooking spoon.

Step 3/3

• vanilla ice cream (for serving)

• ice cream scoop

Distribute large spoonfuls of the batter evenly over the blueberries, but leave some space so that the blueberries are not completely covered. Bake the cobbler at 200°C/390°F for approx. 45 min., or until the top is golden brown. Remove from the oven and let cool for approx. 15 min. Serve with vanilla ice cream. Enjoy!

Enjoy your meal!