Blueberry Cobbler is no-fail dish that always gets rave reviews. Florida blueberries are officially in season in April and May, but many you-pick farms are already open. Which just goes to show Mother Nature is really the one in charge here. It also speaks to the diversity of Florida’s landscape. Blueberries are one of only three fruits native to North America (the others are Concord grapes and cranberries).
Yield: 8 servings
3-1/2 cups fresh blueberries or 1-pound bag frozen blueberries
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water
1. Preheat oven to 350F. Spread blueberries in ungreased 8- or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside.
2. In medium bowl, combine flour, 1/2 cup of the sugar, the baking powder and salt. Add milk and butter; stir just until combined (not smooth.)
3. Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.
Recipe developed for the U.S. Highbush Blueberry Council