Quick Blueberry Cobbler
Summer time is the right time to indulge in some simple, delicious and fruit centered treats. This rendition of a cobbler is a nice marriage between a cake and biscuit making it perfect for a backyard BBQ or better yet, breakfast the next day. Serve warm with a few scoops of vanilla ice cream and watch the fire flies go passing by. Serves 8.
1 1/2 cups Carolina Ground Type 75 pastry flour
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup whole milk (or buttermilk)
1/3 cup melted butter
1 teaspoon vanilla
zest of 1 lemon
2 cups fresh, not frozen, blueberries
Preheat your oven to 350 degrees. Grease a 8 x 8 pan or medium sized cast iron skillet.
Combine the flour, salt, baking powder and sugar. In a separate bowl combine the whole milk, melted and cooled butter, vanilla and lemon zest. Incorporate the wet ingredients into the dry and whisk together. Pour into your waiting, greased pan. Sprinkle the top of the batter with your fresh blueberries and place in the center rack of the oven to bake at 350 for 45 to 50 minutes.
When done, this dessert should be risen, have golden edges and be fully baked in the center. Insert a toothpick in the middle, if it comes out clean you're ready to roll.
Look forward to crispy edges, a nutty wheat flavor and delicious blueberry overload.