|
Blueberry Lemon Cobbler
Author/Submitted by:
Servings: 8
Categories:
Cobblers
/
Desserts
/
Fruits
Ingredients:
MMMMM------------------BUTTERMILK BISCUIT
CRUST----------------------- 3
c
Self-rising cake flour 3/4
c
Unsalted butter 1 1/4
c
Buttermilk
-----FILLING----- 3
pt
Blueberries
- rinsed and picked over 3/4
c
Sugar 2
ts
Finely grated lemon zest 1/2
ts
Freshly grated nutmeg 1/2
ts
Ground cinnamon 3
tb
Unsalted butter
-----FOR FINISHING-----
Buttermilk
Sugar
Directions:
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. [PAUSE] 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.
| 
