Black and Blueberry Cobbler |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is so good with those fresh berries! Recipe is from Woman's Day. Ingredients:
2 cups flour |
1/4 cup sugar, plus |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup cold unsalted butter, cut in bits |
3/4 cup buttermilk |
1 cup sugar |
1 teaspoon lemon zest, grated |
2 tablespoons lemon juice, mixed with |
2 tablespoons water |
2 pints fresh blueberries (4 cups total) |
2 pints fresh blackberries (4 cups total) |
2 tablespoons cornstarch, mixed with |
3 tablespoons water |
1 teaspoon vanilla extract |
Directions:
1. Place oven rack in lower third of oven.
2. Heat to 450 degrees F.
3. You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
4. Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
5. Cut in butter with a pastry blender until coarse crumbs form.
6. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
7. Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
8. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
9. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
10. Stir in remaining blueberries, blackberries and the vanilla.
11. Spread in baking dish.
12. Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
13. Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
14. Sprinkle biscuits with remaining 2 T sugar.
15. Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
16. Cool in dish on a wire rack.
17. Serve warm or at room temperature.
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