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Blueberry Cobbler // 


Bar none, any kind of dessert with fruit in it is my go to. I used to be all about chocolate, but these days, my sugar cravings have shifted dramatically. I've been having lots of memories lately. About growing up in Texas and how it shaped me. One memory in particular that will never leave me was this moment when I realized that warm cobbler with a dollop of melting ice cream on top was an invention of the gods.

Relatively ugly, it's much more about the combination of flavors and textures that make this desert so special. Peaches, blueberries, cherries and apple cobbler are the flavors I grew up eating and this recipe is modeled after the recipe my mother used from her Betty Crocker Cookbook; at least I think it is!

Oh and try this biscuit (minus the sanding sugar of course) over chicken pot-pie filling. It's

to die for.

For the Filling //

1⁄4 cup cornstarch (preferably non-gmo)

1 cup granulated sugar

1⁄2 teaspoon ground cinnamon (I recommend Vietnamese)

juice of 1 lemon, strained

36 oz. fresh blueberries

butter for the pan

1. Grease a

2. In a heavy bottomed saucepan, melt the butter. In a large mixing bowl, stir the cornstarch, cinnamon, and sugar with a fork until there are no lumps and the cornstarch appears to be evenly incorporated.

3. Toss HALF of the blueberries in the sugar mixture.

4. When the butter foams, add the sugar and coated blueberries.

5. Pour the lemon juice over the mixture; stir and cook over medium heat.

6. Using a large spoon, softly stir the sugar mixture, being sure to lift and fold the mixture rather than mashing the berries against the side of the pan. Heat until the blueberries begin to bubble, about 5 minutes.

7. Add the remaining blueberries; carefully stir them in, bring to a boil, then remove from the heat. Set the pan aside.

8. Butter an 8” square baking pan and set atop a cookie sheet.

9. Pour your prepared filling into your pan and keep on top of the stove.

Now Make the Topping //

2/3 cup milk

1 tablespoon lemon juice

8 tablespoons (113g.) unsalted butter, cold, diced

1 1/3 cups (160g.) Blackbird Bakery Biscuit Blend

2 tablespoons corn flour (masa harina)

2 teaspoons baking powder

1⁄4 teaspoon baking soda

1⁄2 teaspoon kosher salt

sanding sugar for sprinkling, about 2 tablespoons

1. Preheat oven to 425°F.

2. Pour the lemon juice into the milk and stir so it can curdle into buttermilk.   

3. Shift all of your dry ingredients together in a bowl and then sprinkle the diced butter over the flours.

4. Using a pastry cutter, cut the butter into the dry ingredients until it resembles damp cornmeal.

5. Pour the buttermilk over the mix and stir until there are no more dry ingredients.

6. Spoon the dough on top of the blueberries until all of your dough is used up.

7. Brush the top of the dough with buttermilk and then sprinkle with sanding sugar.

8. Bake for 15 minutes, rotate a bake 15 minutes more.  

Allow your cobbler to cool for at least 30 minutes before serving as the blueberries are molten lava hot.

Serve with a generous scoop of your favorite gluten-free vanilla ice cream.

Serves 8-10.

Will keep for 1 week, covered, in the refrigerator.

photo by Knoxy

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