Blueberry Lemon Cobbler
For The Crust
3 cups of self-rising cake flour
3/4 cup of unsalted butter
1 1/4 cups of buttermilk
For The Filling
3 pints of fresh blueberries
3/4 cup of sugar
2 teaspoons of grated lemon zest, finely grated
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
3 tablespoons of unsalted butter
For Garnish
buttermilk
sugar
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.
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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