Blueberries Pt. 2: Deep Dish Blueberry Cobbler
Yields: 12 servings
Ingredients:
Filling:
8 cups bluleberries
1 tbsp fresh lemon juice
1/3 tsp ground cinnament
Pinch ground nutmeg
1/4 cup cornstarch
1/4 cup packed light brown sugar
1/2 stick unsalted butter
Cobbler topping:
1.5 cups all-purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp salt
3/4 stick unsalted butter
1/3 cup granulated sugar
1 large egg, room temperature
3/4 cup whole milk
Directions:
Preheat oven 375.
Filling - Combine blueberries, lemon juice and cinnamon in large mixing bowl. Whisk together nutmeg, cornstarch, brown sugar and granulated sugar; fold into blueverry mixture. Cut butter into tiny pieces and add to blueverries, then transfer to well-buttered 13x9 inch baking dish
Topping - Sift all-purpose flour, cake flour, baking powder and salt into medium mixing bowl. Slice butter into 1-inch pieces and scatter over flour mixture; sprinkle in sugar, then cut all ingredients together with pasty cutter until mixture resembles coarse crumbly meal. Whisk egg and milk together in different bowl, then add to crumbly mixture. Stir with wooden spoon until dough just comes together and is consistency of wet biscuit dough. Spoon topping into small mounds over blueberry filling. Brush mounds with a little milk and sprinkle with a little granulated sugar. Bake until topping is golden and fruit is bubbling, 40-45 minutes.
