Summer is great because of the wide variety of in season produce available. This year brought some very high prices along with that produce. Yesterday I stumbled on an unexpected bargain at Price Chopper. I found this sign below the blueberry display and decided to use it to my advantage. I took out my trusty iPhone and snapped a quick picture (please excuse the poor quality).
I was able to get four pints of the blueberries for $7.98 by showing the iPhone photo at the checkout. I celebrated by making Blueberry Cobbler!
This Blueberry Cobbler recipe is from America’s Test Kitchen and is very easy to make. You start out with these ingredients.
Preheat your oven.
Stir the sugar, cornstarch, cinnamon and salt together in a bowl. Add six cups of blueberries and mix with a rubber spatula.
Add the zest from one lemon and a tablespoon of lemon juice to the mixture.
Spread the mixture in a 9 inch round Pyrex pie plate and place it on an edged baking sheet. Pop it in the oven on the lower-middle rack position and bake for 25 minutes.
While the blueberries are baking, you prepare the biscuit topping by mixing the sugar, flour, cornstarch, corn meal, baking powder, baking soda and salt in a large bowl. In a smaller bowl whisk together the melted, unsalted butter, buttermilk and vanilla extract. In a small dish mix some sugar and cinnamon to sprinkle on top.
It is important not to mix the wet/dry biscuit topping ingrediants until the blueberry mixture has cooked for 24 minutes. Mix the dough with a rubber spatula dividing into eight equal portions and place on top of the hot blueberries. Sprinkle the biscuits with the cinnamon sugar mixture and increase the oven temp to 425.
Bake for eighteen minutes.
Let it cool for 20 minutes on a wire rack.
Serve with your favorite brand of vanilla ice cream.