Recipe Station

Here's everything you need for this indulgent blueberry cobbler. This recipe makes six servings.

Ingredients to Gather

For the blueberry filling
6 cups (960g) blueberries, fresh or frozen
1/4 cup (50g) granulated sugar
2 tablespoons dark or light brown sugar
1 tablespoon cornstarch
zest of one lemon, preferably unsprayed
2 teaspoons fresh lemon juice
2 teaspoons gin
For the biscuits
2/3 cup (160ml) milk, whole or lowfat
2 teaspoons white or cider vinegar
1 1/2 cups (210g) flour
3 tablespoons sugar
1 teaspoon baking powder, preferably aluminum-free
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (2 ounces, 60g) unsalted butter, chilled and cubed
For the egg wash
1 teaspoon milk
1 medium or large egg yolk
2 teaspoons turbinado (or granulated) sugar

Directions to Follow

1. Preheat the oven to 375ºF (190ºC).
2. To make the blueberry filling, mix the blueberries in a 10-inch (23cm) skillet or baking dish with the granulated and brown sugars, cornstarch, lemon zest and juice, and gin. Place the pan on a foil or parchment-lined baking sheet (to catch any spills), and bake until the berries start bubbling, stirring once midway during baking, about 30 to 35 minutes.
3. In a measuring cup, mix the milk with the vinegar and let stand until curdled, about 10 minutes.
4. To make the biscuits, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the butter and use a pastry blender, or your hands, to break the butter into pieces the size of corn kernels. Give the milk a brisk stir with a fork to bring it back together, then add it to the dry ingredients.
5. Stir the mixture gently with your hands or a spatula until it comes together, but avoid kneading it; overworking the batter will make the biscuits tough. It should be somewhat shaggy, not smooth. If the mixture seems too dry, add another tablespoon of milk.
6. Drop the biscuit batter over the warm cooked blueberries in six dollops, evenly spaced apart. If you want smaller biscuits, you can drop it in eight dollops.

Now, make the egg wash in a smaller bowl by combining the egg yolk and 1 tsp. of milk, stirring them together with a fork. Use a brush to dab the egg wash onto the biscuits, and then sprinkle 2 tsp. of turbinado sugar over the biscuits. After this, bake the cobbler for about 20 to 25 minutes, or until the biscuits on top are golden brown and cooked all the way through.

And you're done! This cobbler is best served warm, especially with a dollop of vanilla ice cream or maybe some rich cream on top. Yum!

Article Source: David Lebovitz