Blueberry Cobbler

By Scout0421

Ingredients

• Filling:
• 5 cups fresh blueberries (2 1/2 pints)
• 1/2 cup sugar
• 2 tbsp water
• 4 tsp corn starch
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/8 tsp ground cinnamon
• pinch of kosher salt
• Biscuits:
• 1 1/2 cups self-rising flour
• 1/4 tsp kosher salt
• 1 1/2 cups creme fraiche or sour cream
• all purpose flour
• 3 tbsp sugar

Details

Adapted from pinkparsley.com

Preparation

Step 1

Combine the blueberries, sugar, water, cornstarch, lemon juice, lemon zest, cinnamon, and salt in a saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer 3-4 minutes, until thickened, stirring constantly. Transfer to a lightly greased 11x7x2 inch baking dish.

Combine the self-rising flour and salt in a medium bowl. Add the creme fraiche, and stir until a soft dough forms. Form a ball with the dough and turn out onto a lightly floured surface. Shape the dough into a 10 to 12-inch log, and cut crosswise into 6 rounds. Pat each round into 3/4-inch thick 3-inch disks. Arrange biscuits atop filling and sprinkle each biscuit with 1/2 tablespoon of sugar.

Place baking dish on a rimmed cookie sheet and bake cobbler until bubbling and golden, about 25 minutes. Cool at least 15 minutes before serving.