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Black & Blueberry Cobbler




Source of Recipe


Woman's Day Magazine


List of Ingredients




Dough:
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick cold unsalted butter, cut in small pieces
3/4 cup buttermilk
Filling:
1 cup sugar
1 tsp grated lemon zest
2 tbsp each lemon juice and water, mixed
2 pt each fresh blueberries and blackberries (8 cups total)
2 tbsp cornstart mixed with 3 tbsp water
1 tsp vanilla extract

Recipe



Place oven rack in lower third of oven. Heat oven to 450º.

Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separetely until ready to top cobbler.

For the filling; mix sugar, zest and lemon juice mixture in a large deep skillet over high heat. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened. Stir in remaining blueberries, blackberries and vanilla. Spread into a 9x13 inch or shallow 3-qt baking dish.

Stir flour mixture and buttermilk with a fork until biscuit-like dough forms. Drop eight 1/4 cupfuls, evenly spaced over hot filling. Sprinkle biscuits with remaining 2 tbsp sugar.

Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature.