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Blueberry Lemon Cobbler

 

20

Yield

8

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

Buttermilk biscuit crust
3 cups cake flour
selfrising
¾ cup butter, unsalted
1 ¼ cups buttermilk
Filling
3 pints blueberries
rinsed, picked over
*
¾ cup sugar
2 teaspoons lemon zest
finely grated
½ teaspoon nutmeg
freshly grated
½ teaspoon cinnamon
ground
3 tablespoons butter, unsalted
For finishing
1 x buttermilk
*
1 x sugar
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 46443% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 44mg 2%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 13% Vitamin C 2%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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