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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream! Ingredients:
8 cups wild blueberries |
1 orange, zest of |
1 orange, juice of |
1 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon cinnamon (can use more) |
1/4 teaspoon ginger powder (optional) |
3 cups flour |
3/4 teaspoon salt |
1 tablespoon baking powder |
3/4 teaspoon baking soda |
3 tablespoons sugar |
5 tablespoons cold butter (cut into small pieces) |
3 tablespoons cold crisco shortening |
1 1/2 cups buttermilk |
1/4 cup sugar |
1/2 teaspoon cinnamon |
vanilla ice cream |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
4. Pour the mixture into the prepared baking dish.
5. Place the dish on a baking sheet to catch and spills.
6. Bake for 20 minutes.
7. While the blueberries are baking, prepare the cobbler topping.
8. In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
9. In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
10. Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
11. Add in the buttermilk; mix JUST until combined.
12. When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
13. Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
14. Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.
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