Aaron in the Kitchen

Blueberry Cobbler

600 g fresh blueberries (rinsed) (7:54)
100 g white sugar (2:56)
50 g brown sugar (2:56)
15 g cornstarch (2:14)
4 g (approx. 1 teaspoon) white vinegar (2:43)
2 to 3 teaspoons ground cinnamon (4:50)

180 g all-purpose flour (0:46)
14 g baking soda (0:55)
4 g salt (1:32)
2 g fresh ginger (1:23)
2 g ginger powder (1:23)
300 ml heavy cream (split into 250 ml + 50 ml) (5:09)
A small splash of water (if needed to loosen the batter) (6:17)
150 ml melted butter (3:52) []

Turn on your kitchen scale and place a large mixing bowl on top (0:46).
Weigh out 180 g of all-purpose flour (0:46).
Add 14 g of baking soda, 2 g of fresh ginger, 2 g of ginger powder, and 4 g of salt (0:55). (Note: In the winter, you can also add nutmeg, allspice, or cardamom (1:44)).
Whisk everything together until thoroughly incorporated and set aside (1:57)

Place your rinsed blueberries into a separate bowl on the scale and zero it out (2:05).
Add 15 g of cornstarch directly to the berries (2:14). Unlike the peach cobbler, this requires no stovetop cooking because everything will burst and get ooey-gooey in the oven (2:25).
Add 4 g of white vinegar, 100 g of white sugar, 50 g of brown sugar, and 2 to 3 teaspoons of cinnamon (2:43). Mix gently to combine (3:52).

Melt your butter on the stove (0:34). Measure out exactly 150 ml of melted butter and pour it directly into the bottom of a large baking casserole dish (3:28). (Tip: Use a large dish to prevent the cobbler from spilling over (7:01)).
Grab your dry ingredient bowl and pour in 250 ml of heavy cream (5:09). Begin mixing (5:20).
If the batter is too thick, pour in an extra 50 ml of heavy cream and a tiny splash of water (6:02). Whisk until it reaches a smooth, slightly loose pancake-batter consistency (5:27).
Pour the batter right over the melted butter in the baking dish and spread it out evenly (6:49). Do not stir the batter and butter together (7:11).
Carefully spoon the spiced blueberry mixture evenly across the top of the batter (7:11).

Preheat your oven to 375°F (190°C) (7:30).
Bake the cobbler for 50 minutes (8:06). As it bakes, the batter will magically float to the top and turn into a big, fluffy biscuit crust (7:20).
Let it cool slightly, then serve! Warm alongside a slice of cheesecake for a deeply indulgent dessert (8:13).