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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Awsome cobbler! Sometimes I like to make Black and Blueberry Cobbler as well, following this recipe. Just use half blackberries and half blueberries! 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.
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