Lemon blueberry cobbler
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Picked-over blueberries |
| 1 | teaspoon | Freshly-grated lemon zest |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Cornstarch |
| ⅔ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ⅛ | teaspoon | Ground cardamom |
| ½ | cup | Heavy cream |
Directions
Preheat oven to 400 degrees and butter an 8-inch (1½-quart) glass pie plate. In a bowl toss together blueberries, zest, sugar, lemon juice and cornstarch until combined well and transfer to pie plate. Into another bowl sift together flour, baking powder, cardamom and a pinch of salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8684)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...
04-10-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.