Blueberry lemon cobbler
Yield: 8 Servings MMM
Ingredients:
- 3 c Self-rising cake flour
- 3/4 c Unsalted butter
- 1 1/4 c Buttermilk MMMMM--------------------------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
Instructions:
MMMMM-----------------------FOR FINISHING---------------------------- Buttermilk Sugar 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.
