Classically American, each portion of Blueberry Lemon Cobbler is a patriotic example of great cooking of New England. Simple, delicious and elegantly rustic.
Blueberry Lemon Cobbler
Author: Epicurus.com Kitchens
Recipe type: Dessert
Buttermilk Biscuit Crust:
- 3 Cups self-rising cake flour
- 3/4 Cup unsalted butter
- 1 1/4 Cups buttermilk
- 3 pints blueberries rinsed and picked over
- 3/4 Cup sugar
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter
- 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 450 degrees F 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.