|
Blueberry Cobbler: 6 cups fresh blueberries 1/3 cup sugar 2 tablespoons corn starch 1 teas grated lemon rind 1 1/3 cups all purpose flour 2 tb sugar 3/4 ts baking powder 1/4 ts salt 1/4 ts baking soda 5 tb chilled butter cut into pieces 1 cup sour cream 3 tb milk 1 ts sugar Preheat oven to 350 degrees To prepare filling, combine first four ingredients in an 11 X 7 inch baking pan. I would leave out the sugar here because I like the natural taste of the berries but that is your choice. To prepare topping, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next four ingredients (through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles course meal. Stir in sour cream to form a soft dough. Drop Dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1ts of sugar. Bake at 350 degrees for 50 minutes or until filling is bubbly and dumplings are lightly browned. |
||
|