Blueberry Buttermilk Cobbler

      Blueberry Buttermilk Cobbler             

       

  

 Ingredients

 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                                            

 Directions

  

 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.