Wild Maine Blueberry Cobbler

  • Active Time 46m

Serves 6

Old-fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.

ingredients

  • Butter, to grease pan
  • 2 pints blueberries or mixed berries, rinsed and picked over or 2 (14-ounce) bags frounceen 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, divided
  • 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

directions

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.

RecID 1402

nutrition information per serving

706 calories; 34g total fat; 92mg cholesterol; 348mg sodium; 96g carbohydrates; 5g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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