Recipe by Kittencal@recipezazz
Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!
Top Review by Shannon Cooks
This was really good! The cobbler topping reminded me of a coffeecake. I loved the taste of the ginger and orange with the blueberries - a great touch! Don't forget the vanilla ice cream! thanks for posting.
- 8 cups wild blueberries
- 1 orange, zest of
- 1 orange, juice of
- 1 cup sugar
- 2 tablespoons cornstarch
- 1⁄2 teaspoon cinnamon (can use more)
- 1⁄4 teaspoon ginger powder (optional)
- 3 cups flour
- 3⁄4 teaspoon salt
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- 3 tablespoons sugar
- 5 tablespoons cold butter (cut into small pieces)
- 3 tablespoons cold Crisco shortening
- 1 1⁄2 cups buttermilk
- 1⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- vanilla ice cream
Directions See How It's Made
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
- Pour the mixture into the prepared baking dish.
- Place the dish on a baking sheet to catch and spills.
- Bake for 20 minutes.
- While the blueberries are baking, prepare the cobbler topping.
- In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
- In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
- Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
- Add in the buttermilk; mix JUST until combined.
- When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
- Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.