Lemon-Scented Blueberry Cobbler from the U.S. Highbush Blueberry Council is my Morning Mix recipe of the week. When you buy fresh Florida blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn’t an indicator of maturity but color is — berries should be deep purple-blue to blue-black. Reddish blueberries aren’t ripe, and won’t ripen once they are picked but you can use them in cooking. Look for more meal inspirations curated exclusively for Mix105.1’s Morning Mix here and at “Heather’s Florida Kitchen.”
Lemon-Scented Blueberry Cobbler
Yield: 6 to 8 servings
3 1/2 cups 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
Lemon zest for garnish (optional)
1. Preheat the oven to 350F.
2. Spread the blueberries in an ungreased 8- or 9-inch square baking dish. Sprinkle with cornstarch. Drizzle with lemon juice.
3. In a medium bowl combine the flour, 1/2 cup sugar, baking powder, and salt. Add the milk and butter. Stir just until combined — but not smooth. Drop mounds of dough onto the blueberries.
4. Carefully pour boiling water over dough and fruit. Sprinkle with remaining sugar.
5. Bake until the biscuits are golden brown and blueberries are bubbly, about 45 to 50 minutes. Serve warm or at room temperature.
Recipe note: Refrigerate fresh blueberries when you get them home, either in their original plastic pack or in a covered bowl or container. Be sure to wash your blueberries just before you start snacking, and eat them within 10 days of purchase. If you are using frozen blueberries in this recipe, add them before they have a chance to thaw and bake your dish immediately to prevent color leeching and streaking.
SOURCE: U.S. Highbush Blueberry Council