The Perfect Blueberry Cobbler

After picking several pounds of blueberries recently at a local you-pick berry farm, this easy and not-too-sweet recipe was at the top of my list for putting some of them to very good use. 

4 cups fresh or frozen blueberries, thawed
1/4 cup sugar
3 T. cornstarch
2 T. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
~
1 cup all-purpose flour
2 tsp. grated lemon peel
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 T. sugar
3 T. cold butter
3/4 cup buttermilk

• In a large bowl, combine 1/4 cup sugar with the cornstarch, lemon juice, cinnamon, and nutmeg.

• Gently stir in the blueberries.

• Transfer to a greased 2-quart baking dish.

• In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda, and 2 T. sugar. 

• Cut in butter until mixture resembles coarse crumbs. (You may use the food processor instead.)

• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto the blueberry mixture.

• Bake uncovered at 375 degrees F for 40 minutes or until golden brown.

•  Serve warm.

Tips:  

Buttermilk substitute: Add milk to 1 T. white vinegar to make 3/4 cup.

After using sticks of butter, place the empty wrappers in the refrigerator to use later for greasing baking dishes and pans, then toss them away. Recycle and use less cooking spray!