Blueberry Lemon Cobbler

Recipe Ingredients

		Buttermilk Biscuit Crust
3 cups	187g / 6.6oz	Self-rising cake flour
3/4 cup	148g / 5.2oz	Unsalted butter
1 1/4 cups	296ml	Buttermilk
		Filling
3		Blueberries*
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Finely grated lemon zest
1/2 teaspoon	2.5ml	Freshly grated nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
3 tablespoons	45ml	Unsalted butter
		For Finishing
		Buttermilk
		Sugar

Recipe Instructions

* rinsed and picked over

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.

Source:
Keebler

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