Blueberry lemon cobbler

8 servings

Ingredients

Quantity Ingredient
3 cups Self-rising cake flour
¾ cup Unsalted butter
3 pints Blueberries rinsed and picked over
¾ cup Sugar
2 teaspoons Finely grated lemon zest
Buttermilk
1¼ cup Buttermilk
½ teaspoon Freshly grated nutmeg
½ teaspoon Ground cinnamon
3 tablespoons Unsalted butter
Sugar

Directions

BUTTERMILK BISCUIT CRUST

FILLING

FOR FINISHING

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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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