Not In, but thanks for the GA!
People request this from me a lot. Can substitute most other berries for this, just omit zest. Strawberries are great in this.
Blueberry Cobbler
*3 cups fresh blueberries, rinsed and patted dry (frozen berries can substituted)
1/2 cup sugar
1/4 cup all purpose flour
2 teaspoons freshly grated lime zest, divided (optional)
1 1/3 cups all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
1/4 cup half and half
Additional cream and sugar for the top of the cobbler
*If you use frozen blueberries, do not thaw before using. Decrease the oven temperature to 350 and bake for about 1 hour. This will ensure the berries thaw completely and the crust is baked through.
Have ready a 2-quart baking dish, (round, square, rectangular, whatever). It needs to be about 2 inches deep.
In a large bowl, toss the blueberries with the 2 tablespoons sugar, 1 teaspoon lime zest and flour.
In another bowl, combine the flour, remaining lime zest, 2 tablespoons sugar, baking powder and baking soda.
Add the 5 tablespoons of butter, and use a pastry cutter (or two knives) to work it into the flour until the mixture resembles coarse breadcrumbs, with a few pieces of butter visible.
Whisk the sour cream and half and half together, and then add it to the flour mixture.
Sprinkle a little more flour on top, and kneed the dough together.
You can lay the dough over the pan like a pie, but I prefer to divide them into biscuits and lay them on top. This also allows the cobbler to vent.
Cut at least 3 vent holes into the top (if made like pie). Brush the dough with the half and half, and sprinkle with about 2 tablespoons of sugar.
Bake the cobbler at 375 for 45-50 minutes, or until the top is golden brown (unless you used frozen)
Post edited June 21, 2014 by Crewdroog