Blueberry lemon cobbler
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Self-rising cake flour |
| ¾ | cup | Unsalted butter |
| 3 | pints | Blueberries rinsed and picked over |
| ¾ | cup | Sugar |
| 2 | teaspoons | Finely grated lemon zest |
| Buttermilk | ||
| 1¼ | cup | Buttermilk |
| ½ | teaspoon | Freshly grated nutmeg |
| ½ | teaspoon | Ground cinnamon |
| 3 | tablespoons | Unsalted butter |
| Sugar | ||
Directions
BUTTERMILK BISCUIT CRUST
FILLING
FOR FINISHING
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.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK