Warm, comforting blueberry cobbler is especially nice topped off with a scoop of vanilla ice cream.
1 (16-ounce) package frozen blueberries (about 3 1/2 cups)
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar - divided use
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water
Vanilla ice cream or lightly sweetened whipped cream for accompaniment (optional)
- Preheat oven to 350°F (175°C).
- Spread blueberries in an ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch, drizzle with lemon juice and set aside.
- In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter and stir just until combined (don't over mix).
- Drop mounds of dough onto the blueberries.
- Pour boiling water over dough and fruit.
- Sprinkle with remaining 1/4 cup sugar.
- Bake until biscuits are golden brown and blueberries are bubbly, about 45 to 50 minutes.
- Serve warm or at room temperature topped with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream, if desired.
Makes 6 servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.