Lemon Blueberry Cobbler
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
52
Sourness
48
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Blueberry (picked-over)1 cup
Sugar1 tbsp
Lemon Juice (fresh)1 tsp
Cornstarch2 cup
All-Purpose Flour1 tsp
Baking Powder3 tsp
Ground Cardamom1 cup
Heavy CreamDirections:
1
Preheat oven to 400° F
2
And butter an 8-inch (1 1/2-quart) glass pie plate
3
In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate
4
Into another bowl sift together flour, baking powder, cardamom, and a pinch salt
5
Add cream and stir until mixture just forms a dough
6
Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes
7
Preheat oven to 400° F
8
And butter an 8-inch (1 1/2-quart) glass pie plate
9
In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate
10
Into another bowl sift together flour, baking powder, cardamom, and a pinch salt
11
Add cream and stir until mixture just forms a dough
12
Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes