Blueberry Cobbler

Dib's's Note:

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

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 8 cups blueberries , washed and stemed
• 1 lemon, juice and zest of
• ¾ cup sugar , plus
• 3 tablespoons sugar , plus some for sprinkling
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 cups flour
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ¾ 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.