By Yankee Magazine
Apr 05 2018
For the traditionalist, this no-muss, no-fuss blueberry cobbler is the ultimate summer comfort dessert. To truly indulge, top with a generous scoop of vanilla ice cream andhomemade whipped cream.
2 cups plus 2 1/2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
6 cups wild blueberries (fresh or frozen)
1/2 cup granulated sugar
Zest and juice from 1/2 lemon
1/2 teaspoon ground cinnamon
1 stick unsalted butter, chilled and cut into small pieces
1 1/3 cups buttermilk, plus more for brushing
Vanilla ice cream, for serving
Preheat oven to 375°. Put 2 cups of the flour, baking powder, baking soda, and salt in a large bowl; whisk to combine. Toss the blueberries, sugar, lemon juice, zest, cinnamon, and remaining 2 1/2 tablespoons of flour in an 8×8-inch (or 6-cup) baking dish.
Work the butter into the flour mixture until the mixture resembles coarse sand. Add the buttermilk, and stir to just combine. Spoon the dough onto the blueberry mixture so that the dough is evenly dispersed but pockets of blueberries peek out from below. Brush all over with buttermilk.
Bake until the biscuit topping is golden brown and the blueberries are juicy and bubbling, about 45 minutes. Let cool slightly before serving. Best served warm with a large scoop of vanilla ice cream.