Blueberry-Rum Cobbler

You can use all blueberries for this or a mixture of fresh blueberries, strawberries and raspberries. This makes a wonderful dessert to serve to guests.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 6  cups fresh blueberries
• 3⁄4 cup sugar
• 1⁄3 cup cornstarch
• 1⁄4 cup rum
• 1  tablespoon orange zest

• TOPPING

• 2 1⁄4 cups cake flour
• 1  tablespoon baking powder
• 2  teaspoons lime zest
• 1  teaspoon salt
• 1⁄4 cup sugar
• 1⁄4 cup  cold vegetable shortening
• 1  cup half-and-half cream (or use full-fat milk)
• 2  tablespoons brown sugar

Directions

1. Set oven to 375 degrees.
2. Butter an 8-inch baking dish.
3. If using fresh strawberries then slice in half.
4. Place all berries in a large bowl.
5. In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
6. Transfer the mixture into prepared baking dish and spread out evenly.
7. To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
8. Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!).
9. Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
10. Sprinkle evenly with brown sugar.
11. Place the baking dish onto a baking sheet to catch any drips.
12. Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
13. Delicious!