Blueberry Cobbler

Ingredients

soft brown sugar, for sprinkling
vanilla ice cream or cream, to serve

Filling
2 pears, peeled, cored & coarsely grated
4 x 125 g punnets fresh blueberries
2 tablespoons caster sugar
finely grated zest & juice of 1/ 2 lemon
1/4 cup (60 ml) water
3 teaspoons cornflour

Topping
1 1 /4 cups (185 g) plain flour
1/4 cup (55 g) castor sugar
3 teaspoons baking powder
pinch sea salt
80 g chilled & diced unsalted butter
3/4 cup (180 ml) cream, plus extra for brushing

Method

1

Preheat the oven to 180 °C. Lightly grease and line a 19 x 10 cm (base) loaf pan with baking paper.

2

Beat the butter and sugar together in a medium bowl, using an electric mixer, until pale and creamy. Add the egg and beat to combine. Add the maple syrup and vanilla and beat to combine. Add the remaining ingredients except the fresh blueberries and beat to make a batter. Fold through the blueberries. Spoon the batter into the prepared pan, dispersing the blueberries. Spread to make a smooth surface with a slight hollow down the centre line so that the loaf rises evenly.

3

Bake for 35–40 minutes, until golden brown and a skewer comes out clean when tested. Leave in the pan for 15 minutes, to cool slightly.

4

Turn out onto a rack to cool completely.

5

Slice to serve.

Ingredients

 60 g unsalted butter, at room temperature
 ¼ cup firmly packed brown sugar
 1 large egg
 2 ½ tbsp maple syrup
 ½ tsp vanilla extract
 ¾ cup buckwheat flour
 ½ cup almond meal
 2 tsp gluten-free baking powder
 pinch sea salt
 ½ cup buttermilk
 1 ½ 125g punnet fresh blueberries
Blueberry, Buckwheat & Buttermilk Loaf
IngredientsDirections

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