Blueberry Cobbler

Blueberry Cobbler

• 1 3/4 cup + 2 tbsp flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 6 tbsp / 3 oz / 3/4 of a stick/ 1/3 of a cup
• 1 cup + 1 tbsp sugar
• 2 eggs
• 1/2 buttermilk (I substituted yogurt with no problem)
• 4 pints/8 cups blueberries (sacrilege-I used frozen and it worked out alright. But it's wildblueberry season in my lovely home province of Nova Scotia so I urge you to seek out the good stuff)
• 1 tbsp lemon zest
• 1/4 tsp cinnamon sugar

Heat oven to 350˚.

In a medium bowl sift or whisk together 1 3/4 cups flour with the baking powder and baking soda.

In a large bowl cream butter and 3/4 cup sugar (by hand or with stand mixer) until light and creamy-make sure butter has come to room temperature before you begin. Beat in the eggs (also at room temp) one at a time until incorporated. Add the flour mixture in 3 batches,

alternating with the buttermilk/yogurt added in 2 batches. Flour, buttermilk, flour, buttermilk, flour.

In yet another large bowl, mix the blueberries with 1/4 cup of sugar, 2 tbsp flour and the lemon zest. If using frozen berries there is no need to thaw before using. Spread berries evenly in an 11 inch square or 13 by 9 inch baking pan.

Spoon batter over the berries in clumps, leaving some space in between. Combine the

remaining 1 tbsp of sugar with the cinnamon and sprinkle over top.

Bake approximately 40 minutes, until berries are bubbling and the topping is golden brown.

Let stand at least 10 minutes before serving. For best results serve with vanilla ice cream or whipped cream. It will keep for several days.