The Bluebird’s Cobbler |
This blueberry-filled treat is best served warm with a dollop of whipped cream or vanilla ice cream. Use fresh blueberries in the summer and frozen when blueberries aren't in season. Makes 8 to 10 servings.
Ingredients
Fruit Filling- 6 cups fresh or frozen blueberries, thawed and drained
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 teaspoons cornstarch
- 1 1/2 cups flour
- 1/4 cup sugar, plus 2 teaspoons
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 1/2 teaspoons lemon zest
- 5 tablespoons butter, melted
- 3/4 cup cold buttermilk
- 1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F.
To prepare fruit filling, measure blueberries into a large bowl. Sprinkle lemon juice over the top and set aside. In a small bowl, whisk together sugar, cinnamon, nutmeg, and cornstarch. Pour dry ingredients over berries and toss gently to coat. Transfer berries to a 2-quart casserole or similar baking dish. Set aside while preparing biscuit topping.
To prepare biscuit topping, in a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, salt, nutmeg, and lemon zest. In a separate small bowl, stir together melted butter and cold buttermilk. Pour liquid mixture into dry ingredients and combine gently, using a rubber spatula.
Place spoonfuls of the biscuit dough evenly over top of berries. Brush the tops with lemon juice and sprinkle with remaining 2 teaspoons sugar.
Bake 25 to 30 minutes, until top is golden brown and fruit is bubbly. Cool slightly, then serve warm with whipped cream or vanilla ice cream.
Ballerina Cookbook: Photographs by Zac Williams from "Ballerina Cookbook" by Janna DeVore.
Reprinted with permission of Gibbs Smith.
Hot Topics
Who's Online
Become a Fan
Follow Us
Sheila Davis | August 5, 2011 at 7:00 pm - §
It sounds delicious! I am going to make it