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“Awsome cobbler! Sometimes I like to make Black and Blueberry Cobbler as well, following this recipe. Just use half blackberries and half blueberries!”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
  3. Stir gently to combine.
  4. Pour into a 2 quart oven safe baking dish and set aside.
  5. In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
  6. Pulse to combine.
  7. Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
  8. Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
  9. You may not need all the buttermilk.
  10. Form dough into a ball and cover with plastic wrap.
  11. Bake the blueberry mixture for 20 minutes.
  12. Remove from oven and increase the tempture to 425 degrees.
  13. Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
  14. Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
  15. Cool on a wire rack for 30 minutes.
  16. Serve warm with Vanilla Ice Cream.

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