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Thursday · 7:50 PM ·  

Blueberry Cobbler
/A bowl of warm Blueberry Cobbler is the perfect comfort food on a cold winter day! It's soon to be a favorite dessert with it's juicy fresh blueberry filling and tender, buttery biscuit topping. Just don't forget the vanilla ice cream, it's the perfect finishing touch. /

#Blueberries #Butter #Buttermilk #Cinnamon #Flour #Lemon #Sugar #VanillaExtract

Servings: 7
Ready in: 58 minutes
Prep: 20 minutes
Cook: 38 minutes

Ingredients:
Filling
5 cups (745g) fresh blueberries, rinsed and drained
1 Tbsp fresh lemon juice
1/3 cup (65g) granulated sugar
2 Tbsp (18g) all-purpose flour
Topping
1 cup (142g) all-purpose flour (scoop and level to measure)
1/4 cup (50g) granulated sugar, + 2 tsp for topping
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1/3 cup buttermilk
5 Tbsp (70g) unsalted butter, melted
1/2 tsp vanilla extract

Instructions:
1. Preheat oven to 375 degrees F. Add blueberries to a 9 by 9 by 2-inch baking dish, or an 11 by 7 by 2-inch baking dish. Drizzle with lemon juice.
2. In a small bowl, whisk 1/3 cup granulated sugar with 2 Tbsp flour, sprinkle mixture over blueberries and toss. Bake in preheated oven until filling is hot and edges are bubbling, about 25 minutes.
3. Meanwhile, prepare topping. In a medium mixing bowl whisk together 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon, make a well in center.
4. In a separate mixing bowl, whisk together buttermilk, butter and vanilla. Just a minute before you pull the filling from the oven pour buttermilk mixture into flour mixture and fold just until combined and there's no longer streaks of flour.
5. Remove hot filling from oven, increase oven temperature to 400, and immediately dollop spoonfuls of batter (I used a cookie scoop but two spoons will work) over blueberry filling about the side of a golf balls.
6. Sprinkle sugar over dough then return to oven and bake until filling is bubbling again and biscuit topping is cooked through (it shouldn't be doughy) about 12 - 14 minutes. Serve warm with vanilla ice cream.

Notes:
For further browning you can very briefly broil biscuits near top burner, but don't walk about this should only take 15 - 30 seconds to brown.
You can adjust the amount of sugar added to the blueberries based on the sweetness of the batch you have. If they are really sweet you can reduce the sugar added to the berries, if they are very tart you can add a few extra tablespoons.
Recipe adapted with changes from Cook's Illustrated. ...read more

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_*Blueberry Cobbler*_ /A bowl of warm Blueberry Cobbler is the perfect comfort food on a cold winter day! It's soon to be a favorite dessert with it's juicy fresh blueberry filling and tender, buttery biscuit topping. Just don't forget the vanilla ice cream, it's the perfect finishing touch. / #Blueberries #Butter #Buttermilk #Cinnamon #Flour #Lemon #Sugar #VanillaExtract Servings: 7 Ready in: 58 minutes Prep: 20 minutes Cook: 38 minutes Ingredients: Filling 5 cups (745g) fresh blueberries, rinsed and drained 1 Tbsp fresh lemon juice 1/3 cup (65g) granulated sugar 2 Tbsp (18g) all-purpose flour Topping 1 cup (142g) all-purpose flour (scoop and level to measure) 1/4 cup (50g) granulated sugar, + 2 tsp for topping 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/8 tsp ground cinnamon 1/3 cup buttermilk 5 Tbsp (70g) unsalted butter, melted 1/2 tsp vanilla extract Instructions: *1.* Preheat oven to 375 degrees F. Add blueberries to a 9 by 9 by 2-inch baking dish, or an 11 by 7 by 2-inch baking dish. Drizzle with lemon juice. *2.* In a small bowl, whisk 1/3 cup granulated sugar with 2 Tbsp flour, sprinkle mixture over blueberries and toss. Bake in preheated oven until filling is hot and edges are bubbling, about 25 minutes. *3.* Meanwhile, prepare topping. In a medium mixing bowl whisk together 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon, make a well in center. *4.* In a separate mixing bowl, whisk together buttermilk, butter and vanilla. Just a minute before you pull the filling from the oven pour buttermilk mixture into flour mixture and fold just until combined and there's no longer streaks of flour. *5.* Remove hot filling from oven, increase oven temperature to 400, and immediately dollop spoonfuls of batter (I used a cookie scoop but two spoons will work) over blueberry filling about the side of a golf balls. *6.* Sprinkle sugar over dough then return to oven and bake until filling is bubbling again and biscuit topping is cooked through (it shouldn't be doughy) about 12 - 14 minutes. Serve warm with vanilla ice cream. Notes: For further browning you can very briefly broil biscuits near top burner, but don't walk about this should only take 15 - 30 seconds to brown. You can adjust the amount of sugar added to the blueberries based on the sweetness of the batch you have. If they are really sweet you can reduce the sugar added to the berries, if they are very tart you can add a few extra tablespoons. Recipe adapted with changes from Cook's Illustrated.
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