Blueberry Lemon Cobbler

Blueberry Lemon Cobbler

For The Crust 3 cups of self-rising cake flour 3-4 cup of unsalted butter 1 1-4 cups of buttermilk

For The Filling 3 pints of fresh blueberries 3-4 cup of sugar 2 teaspoons of grated lemon zest, finely grated 1-2 teaspoon of nutmeg 1-2 teaspoon of cinnamon 3 tablespoons of unsalted butter

For Garnish buttermilk sugar

Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

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