Saturday, February 21, 2009
For the filling:
-16 - 20 oz blueberries (frozen is ok, just make sure to let them defrost at room temp for best results. If you use frozen, set the berries in a colander over a bowl to catch the juices as they defrost, then reduce the juice in a small saucepan over medium heat until slightly thickened, add this to the filling mixture)
-Grated zest of 1 lime + 1 tsp juice
-1/3 c sugar
- 1 Tbsp cornstarch
- pinch of cinnamon
For the Topping:
- 1 c flour
-1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
1/4 c sugar
-1/3 c lowfat milk mixed with 1-2 tsp lime juice (whatever is left over from the lime you zested)
- 1/2 stick of melted butter
1/4 tsp vanilla extract
Preheat oven to 375. Stir together all the filling ingredients and place in an 8" - 9" pie dish. Bake for 25 mins until bubbling. Meanwhile, in a large bowl, stir together the flour, baking soda, salt, 1/4 c sugar, and baking powder. Add the melted butter and vanilla. It should be the consistency of cookie dough.
When the berry mixture comes out of the oven, increase oven temp to 425.
With spoons or a 2 oz scoop, evenly distribute the dough on top of the blueberry mixture. Bake for 15 mins more, until slightly golden brown on top. Allow to cool 15 mins before serving.
This is my take on "The Best Recipe" version of blueberry cobbler... sort of by accident, because I didn't have all of the ingredients called for. Supposedly blueberry, lime and honey is a flavor affinity. I agree... try this recipe with honey drizzled on top.