Blueberry Cobbler

Submitted by Diana Adcock

"Awsome cobbler! Sometimes I like to make Black and Blueberry Cobbler as well, following this recipe. Just use half blackberries and half blueberries!"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 8 cups blueberries, washed and stemed
• 1 lemon, juice and zest of
• 3⁄4 cup sugar, plus
• 3 tablespoons sugar, plus some for sprinkling
• 2 tablespoons cornstarch
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 3 cups flour
• 3⁄4 teaspoon salt
• 1 tablespoon baking powder
• 3⁄4 teaspoon baking soda
• 5 tablespoons unsalted cold butter, cut into small pieces
• 3 tablespoons cold shortening, cut into small pieces
• 1 cup buttermilk

directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
3. Stir gently to combine.
4. Pour into a 2 quart oven safe baking dish and set aside.
5. In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
6. Pulse to combine.
7. Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
8. Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
9. You may not need all the buttermilk.
10. Form dough into a ball and cover with plastic wrap.
11. Bake the blueberry mixture for 20 minutes.
12. Remove from oven and increase the tempture to 425 degrees.
13. Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
14. Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
15. Cool on a wire rack for 30 minutes.
16. Serve warm with Vanilla Ice Cream.