Saturday, September 3, 2016

Blueberry Buttermilk Cobbler

      Blueberry Buttermilk Cobbler             

 5 cups blueberries
 1/2 cup firmly packed brown sugar
 2 tablespoons plus 3/4 cup all-purpose flour, divided
 1 lemon
 3/4 cup self-rising cornmeal
 1/3 cup white sugar
 1 egg
 2/3 cup buttermilk
 4 tablespoons unsalted butter, melted
                                   Vanilla ice cream                                            

 1. Place the blueberries in a lightly greased medium slow cooker. 
Sprinkle with the brown sugar and 2 tablespoons of the flour. 
Grate the zest from half of the lemon and squeeze 2 tablespoons 
of the juice onto the blueberries. Toss gently to combine. 

 2. In a medium bowl whisk together the remaining 3/4 cup of 
flour, cornmeal, and white sugar. Make a well in the center and 
add the egg, buttermilk, and butter. Stir until just mixed and drop 
spoonfuls of the batter onto the blueberry mixture.

 3. Cover and cook on high for 3 1/2 hours. Turn off the heat and 
uncover. Let stand for 1 hour before serving warm with scoops 
of vanilla ice cream. 

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