Blueberry Lemon Cobbler Recipe

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Blueberry Lemon Cobbler Recipe

 



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Blueberry Lemon Cobbler

 

Ingredients


BUTTERMILK BISCUIT CRUST

3 cup self-rising cake flour
3/4 cup unsalted butter
1 1/4 cup buttermilk

FILLING

3 pt blueberries rinsed and picked over
3/4 cup sugar
2 tsp finely grated lemon zest
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
3 tbsp unsalted butter

FOR FINISHING

1 buttermilk
1 sugar



 

Preparation

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

 

 

Servings: 8

 

 

 

 


 

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