Wild Maine Blueberry Cobbler
Old fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.
- Butter to grease pan
- 2 pints blueberries or mixed berries or 2 (14-ounce) bags frozen blueberries (not defrosted)
- Grated zest of 1 lemon
- 1 (13-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam
- 1/2 teaspoon cinnamon
- 2 cups unbleached all-purpose flour
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, chilled and cut into pieces
- 1/2 cup half and half or light cream
- Preheat oven to 425 degrees F. Butter a 2-3 quart heavy baking dish.
- Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
- Combine flour, 1 Tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half and half and pulse just until dough begins to pull together.
- Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 Tablespoons of sugar.
- Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.