{"id":11155,"date":"2021-08-05T17:56:51","date_gmt":"2021-08-05T17:56:51","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=11155"},"modified":"2023-10-19T17:50:45","modified_gmt":"2023-10-19T17:50:45","slug":"blueberry-cobbler","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/08\/05\/blueberry-cobbler\/","title":{"rendered":"Blueberry Cobbler"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 8 Servings<\/h4>\n<h6 style=\"text-align: center;\">ATK<\/h6>\n<p>The secret to this cobbler is to bake the berry filling before topping the cobbler with the biscuit dough. Then bake it again to get fluffy, flaky biscuits. This works well because with the berry filling hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top.<\/p>\n<p><strong>For the filling<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS cornstarch<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">tsp grated lemon zest plus <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS juice, divided <\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch salt <\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup sugar <\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">cups blueberries<\/span><\/li>\n<\/ul>\n<p><strong>For the biscuit topping<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups AP flour <\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">tsp baking powder <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp baking soda <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS sugar<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup buttermilk <\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">TBS unsalted butter, melted<\/span><\/li>\n<\/ul>\n<p><strong><strong><br \/>\nFor the filling: <\/strong><\/strong><\/p>\n<p>Adjust oven rack to the middle position and heat oven to 375\u00b0F. Line a rimmed baking sheet with parchment paper.<\/p>\n<p>In a large bowl, stir together <strong>cornstarch, lemon zest,<\/strong> pinch of <strong>salt,<\/strong> and <strong>sugar.<\/strong> Add <strong>blueberries<\/strong> and <strong>lemon juice<\/strong> and gently toss to coat. Transfer mixture to an 8-inch square baking dish. Place baking dish on parchment-lined baking sheet.<\/p>\n<p>Place baking sheet in oven. Bake until the <strong>filling<\/strong> is hot and starting to bubble around the edges, about 25 minutes.<\/p>\n<p><strong><strong>For the biscuit topping:<\/strong><\/strong><\/p>\n<p>While the <strong>filling<\/strong> bakes, in a second large bowl, whisk together <strong>flour, baking powder, baking soda, salt,<\/strong> and <strong>sugar.<\/strong> In a liquid measuring cup, use a fork to stir <strong>buttermilk<\/strong> and <strong>melted butter<\/strong> until <strong>butter<\/strong> forms small clumps.<\/p>\n<p><strong><strong>To finish the cobbler:<\/strong><\/strong><\/p>\n<p>When the <strong>filling<\/strong> is ready, remove the baking sheet from the oven and place it on a cooling rack. Increase oven temperature to 475\u00b0F and let the filling cool for 10 minutes.<\/p>\n<p>Add <strong>buttermilk mixture<\/strong> to bowl with <strong>flour mixture.<\/strong> Stir until just combined.<\/p>\n<p>Spray inside of a \u00bc-cup dry measuring cup with <strong>vegetable oil spray.<\/strong> Use <strong>greased<\/strong> measuring cup to scoop <strong>batter:<\/strong> Drop scoops of <strong>dough<\/strong> evenly onto warm <strong>berry filling<\/strong> to make 9 biscuits. Return baking dish (still on baking sheet) to the oven. Bake until <strong>biscuits<\/strong> are golden-brown, and a toothpick inserted in the center of a <strong>biscuit<\/strong> comes out clean, 12 to 14 minutes.<\/p>\n<p>Place baking sheet on a cooling rack. Let the <strong>cobbler<\/strong> cool for at least 30 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 8 Servings ATK The secret to this cobbler is to bake the berry filling before topping the cobbler with the biscuit dough. Then bake it again to get fluffy, flaky biscuits. This works well because with the berry filling hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top. For the filling 1TBS cornstarch 1\u00bdtsp grated lemon zest plus 1TBS juice, divided pinch&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/08\/05\/blueberry-cobbler\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":11156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[51],"class_list":["post-11155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-blueberry"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/08\/Blueberry-Cobbler.jpg?fit=272%2C208&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/11155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=11155"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/11155\/revisions"}],"predecessor-version":[{"id":52965,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/11155\/revisions\/52965"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/11156"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=11155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=11155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=11155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}