We stopped at a fruit stand this weekend and it was impossible not to pick up a basket of fresh blueberries. We didn't buy quite enough to fill a pie, so I decided to try something new from the Joy of Cooking. The cobbler was a lot easier to make than a pie, yet surprisingly similar, and definitely as good a treat.
Adapted from the Joy of Cooking
Yield: 6-8 servings
4 cups of blueberries (washed and patted dry)
1/2 cup sugar
2 tbsp tapioca
1 tsp lemon juice
1 tsp lemon rind
Sour Cream Biscuit Dough
1 1/2 cups flour
2 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
5 tbsp butter
1/2 cup sour cream
1/2 cup heavy cream
- Preheat oven to 375F.
- Combine all ingredients for blueberry filling and stir together. Place in an ungreased baking dish or pie plate.
- For the biscuit dough, whisk together in a bowl all the dry ingredients.
- Using a fork, cut the butter into the dry ingredients until the mixture resembles course meal.
- Mix the sour cream and heavy cream together in a small bowl. Add the cream mixture to the dough mixture and stir with a wooden spoon to combine. Gently knead until dough comes together.
- Roll the dough to the shape of the dish, then place on top of the blueberries.
- Cut a few steam vents in the dough. Lightly brush with cream or egg wash and then sprinkle lightly with sugar (optional).
- Bake for 45 minutes, or until the crust is golden brown and the juices have thickened. Let cool slightly.
- Serve with whipped cream or ice cream.