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Wild Maine Blueberry Cobbler

Source: Stonewall Kitchen
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  46 Minutes

  Serves 6
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, rinsed and picked over 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
Wild Maine Blueberry Cobbler Recipe at
Preheat oven to 425 degrees F. Butter a 2- to 3-quart heavy baking dish.

Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam, and cinnamon together in a bowl, then 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 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 to 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.

Recipe reprinted by permission of Vendor. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 706
Fat. Total: 34g
Fiber: 5g
Carbohydrates, Total: 96g
Sodium: 348mg
% Cal. from Fat: 43%
Cholesterol: 92mg
Protein: 6g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Joyce, MD Reviewed: 11/24/2006
Deliscious! Can't wait to make this again.
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