Delicious Blueberry Cobbler
July 24, 2012Posted by pamela |
Blueberries are well known to be plump little nutritional powerhouses, so I find myself buying them whenever I can, especially when they're in season. The only problem is that they aren't cheap, so I usually find that I use them sparingly and doling them out a handful at a time to the kids.
When I find a great deal on them at the store or farmer's market, I try to make this blueberry cobbler. It's one of our family's favorite desserts, and it's a wonderful summer treat, especially when served warm an topped with a scoop of vanilla ice cream.
Of course you can use other summer fruits in this recipe, too: stone fruits like peaches, apricots, and nectarines and blackberries work particularly well. Try a combination—blueberries and nectarines are particularly yummy together. It's so easy to make, too, so there's no excuse not to make this at least once this summer!
- 6 cups fresh blueberries, rinsed and drained
- 1/2 cup sugar
- 1 tablespoon corn starch
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 1 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons sugar
- 5 tablespoons unsalted butter, at room temperature
- 1 cup buttermilk
Preheat your oven to 375º. Gently rinse and drain the blueberries. In a bowl, gently mix the berries with the lemon zest and juice, the sugar, cornstarch, and the cinnamon. Place in a 9-inch baking dish and bake until juices begin to bubble at the edges, about 10 minutes.
While it's baking, prepare the biscuit topping. Mix flour, baking powder, baking soda, and 3 1/2 tablespoons of sugar in a large bowl. Work in the butter with your fingers or a fork to form a coarse meal. Stir in buttermilk to form a soft, slightly lumpy dough.
Remove berries from the oven and drop large spoonfuls of the topping over the fruit, approximately a half-inch apart. Sprinkle with the remaining 1/2 tablespoon sugar. Bake 20 to 25 minutes, until topping is puffed and browned. Serve warm in a bowl. Top with vanilla ice cream or lightly sweetened whipped cream, if desired.