* Exported from MasterCook * Blueberry Lemon Cobbler Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fruits Desserts Malgieri Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----BUTTERMILK BISCUIT CRUST----- 3 cups Self-rising cake flour 3/4 cup Unsalted butter 1 1/4 cups Buttermilk -----FILLING----- 3 pints Blueberries -- rinsed and picked ov 3/4 cup Sugar 2 teaspoons Finely grated lemon zest 1/2 teaspoon Freshly grated nutmeg 1/2 teaspoon Ground cinnamon 3 tablespoons Unsalted butter -----FOR FINISHING----- Buttermilk Sugar FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. FOR THE FILLING: Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. - - - - - - - - - - - - - - - - - -