Name: Black and Blueberry Cobbler
Prep time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 c. all-purpose flour; 1/4 c. 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 c. buttermilk; 1 c. 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

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.