Blueberry Lemon Cobbler

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.