Blueberry Cobbler

Berries

2 to 2 1/2 pints of fresh blueberries with either lemon zest and juice or rasberries.

1/3 cup sugar

1 tablespoon all-purpose flour.

Dough Recipe

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/2 tablespoons sugar

2 1/2 teaspoons baking powder

6 tablespoons cold unsalted butter, cut or diced into diced into small pieces.

3/4 cup chilled water + 3 tablespoons Saco cultured buttmilknpowder ( or you can use a combination of 1/2 cup buttermilk and 1/4 cup heavy cream ) .

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside. Dice up cold to frozen butter and add to mixer on low. I will typically cover the mixer bowl with a towel to stop spit-out and increase speed of mixer to pulverized and break up the butter chunks. With mixer on low add wet ingredients (cream and or butter milk, eggs ( if using powder butermilk then water) all together lightly beaten or mixed before adding into mixer. brush with egg wash and sprinkple with sugar

Put the blueberries mixture into a baking dish. Make 1/2 thick scone sized dogh patties. Place them on top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

cd GitHub/rsabec.github.io/

bundle exec jekyll serve