Best Ever Blueberry Cobbler (Denver Post - James Beard "Something Sweet")
In 8-inch square baking dish, toss with 3 cups blueberries with 3 Tbs sugar, zest of 1 lemon, and juice of an orange (1/4-1/2 c or so). Set aside.
Whisk 2/3 c flour, 1/4 tsp baking powder, and pinch of salt. Set aside.
Cream 1 stick unsalted butter softened (I use good quality no trans-fat margarine) with 1/2 cup sugar, until light and fluffy.
Beat 1 egg and 1/2 tsp vanilla extract into butter-sugar mixture.
Slowly incorporate dry ingredients.
Drop batter by rounded tablespoons over berry filling. Cover a much of the surface as possible with small clumps of batter.
Bake at 375 deg for approx. 35-40 minutes, until crust is golden brown and berry filling in bubbling.
Serve as is or with plain yogurt, whipped cream, cream, or vanilla ice cream.
OR PIE ALTERNATIVE:
Place 4 6-oz boxes of blueberries (or equivalent) in mixing bowl. Toss with juice of one orange, zest of a lemon, and 1/4 c sugar into which you have stirred 2 Tbs flour.
Fit 9-inch pie plate with bottom crust and put berry mixture in pie.
Fit top crust, seal edges, and crimp. Be sure to cut vent slits. I brush top of crust with milk and sprinkle with sugar.
Bake at 425 deg for 15 minutes, reduce heat to 375 deg for another 35-45 minutes (total time of 50-60 minutes) or until filling is bubbling and pie is golden.
Temps are for high altitude (5000 ft), so at sea level would be 25 deg lower.
Whisk 2/3 c flour, 1/4 tsp baking powder, and pinch of salt. Set aside.
Cream 1 stick unsalted butter softened (I use good quality no trans-fat margarine) with 1/2 cup sugar, until light and fluffy.
Beat 1 egg and 1/2 tsp vanilla extract into butter-sugar mixture.
Slowly incorporate dry ingredients.
Drop batter by rounded tablespoons over berry filling. Cover a much of the surface as possible with small clumps of batter.
Bake at 375 deg for approx. 35-40 minutes, until crust is golden brown and berry filling in bubbling.
Serve as is or with plain yogurt, whipped cream, cream, or vanilla ice cream.
OR PIE ALTERNATIVE:
Place 4 6-oz boxes of blueberries (or equivalent) in mixing bowl. Toss with juice of one orange, zest of a lemon, and 1/4 c sugar into which you have stirred 2 Tbs flour.
Fit 9-inch pie plate with bottom crust and put berry mixture in pie.
Fit top crust, seal edges, and crimp. Be sure to cut vent slits. I brush top of crust with milk and sprinkle with sugar.
Bake at 425 deg for 15 minutes, reduce heat to 375 deg for another 35-45 minutes (total time of 50-60 minutes) or until filling is bubbling and pie is golden.
Temps are for high altitude (5000 ft), so at sea level would be 25 deg lower.
