Blueberry Cobbler
Serving size: 6
Calories per serving: 554
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
Directions:
1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.
2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.
Recipe formatted with the Cook'n Recipe Program from DVO Enterprises.
