From: Woman's Day US
Black and Blueberry Cobbler
Yields:
8
Prep Time:
20 mins
Total Time:
40 mins
Cal/Serv:
447
Sugar as well as lemon zest and juice add the right amount of tangy sweetness to fresh blueberries and blackberries before they're poured into a baking dish and covered with plump sugared buttermilk biscuits.
Advertisement - Continue Reading Below
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 stick cold unsalted butter
- 3/4 cup buttermilk
Filling
- 1 cup sugar
- 1 tsp. grated lemon zest
- 2 Tbsp. each lemon juice and water, mixed
- 2 pt. each fresh blueberries and blackberries (8 cups total)
- 2 Tbsp. cornstarch mixed with 3 Tbsp water
- 1 tsp. vanilla extract
Directions
- Step 1Place oven rack in lower third of oven. Heat to 450°F. You'll need a 13 x 9-in. baking dish or a shallow 3-qt baking dish.
- Step 2Dough: Whisk flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
- Step 3Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened. Stir in remaining blueberries, blackberries and the vanilla. Spread in baking dish.
- Step 4Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over hot filling. Sprinkle biscuits with remaining 2 Tbsp sugar.
- Step 5Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below