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Double Blueberry Cobbler
Serves 6-8
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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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