Blueberry lemon cobbler
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Blueberry lemon cobbler
  Lemon    Cobblers  
Last updated 6/12/2012 1:09:26 AM. Recipe ID 36366. Report a problem with this recipe.
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      Title: Blueberry lemon cobbler
 Categories: Fruits/nuts, Desserts
      Yield: 8 Servings
 
MMMMM------------------BUTTERMILK BISCUIT CRUST-----------------------
      3 c  Self-rising cake flour
    3/4 c  Unsalted butter
  1 1/4 c  Buttermilk

MMMMM--------------------------FILLING-------------------------------
      3 pt Blueberries
           - rinsed and picked over
    3/4 c  Sugar
      2 ts Finely grated lemon zest
    1/2 ts Freshly grated nutmeg
    1/2 ts Ground cinnamon
      3 tb Unsalted butter

MMMMM-----------------------FOR FINISHING----------------------------
           Buttermilk
           Sugar
 
  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 450F 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.
  




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Recipe ID 36366 (Apr 03, 2005)

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