Double Blueberry Cobbler

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Serves 6-8

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Ingredients:

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4 pints fresh blueberries, (you may use a combination of other seasonal berries as well such as raspberries, strawberries, and blackberries)+ Add to Shopping List

1/2 cup granulated sugar, plus more, for dusting+ Add to Shopping List

Pinch cinnamon+ Add to Shopping List

2 tablespoons cornstarch+ Add to Shopping List

1/2 lemon, juiced+ Add to Shopping List

1 recipe Blueberry Scone Dough, (see separate recipe)+ Add to Shopping List

Melted butter+ Add to Shopping List

Directions:

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a buttered 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
Cool for 15 minutes before serving. Drizzle with Lemon Glaze (recipe below), if desired. Serve with whipped cream or ice cream.
Lemon Glaze:
Whisk together all ingredients in medium bowl. Add a little more heavy cream or lemon juice if glaze is too thick. Drizzle over cooled cobbler or scones.

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Rate this Recipe

Ingredients:

4 pints fresh blueberries, (you may use a combination of other seasonal berries as well such as raspberries, strawberries, and blackberries)

1/2 cup granulated sugar, plus more, for dusting

Pinch cinnamon

2 tablespoons cornstarch

1/2 lemon, juiced

1 recipe Blueberry Scone Dough, (see separate recipe)

Melted butter

Directions:

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a buttered 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.

Cool for 15 minutes before serving. Drizzle with Lemon Glaze (recipe below), if desired. Serve with whipped cream or ice cream.

Lemon Glaze:

Whisk together all ingredients in medium bowl. Add a little more heavy cream or lemon juice if glaze is too thick. Drizzle over cooled cobbler or scones.

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Double Blueberry Cobbler

Serves 6-8

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Double Blueberry Cobbler

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