Recipe#4599

Title: BLUEBERRY LEMON COBBLER

SOAR

                        -----BUTTERMILK BISCUIT CRUST-----
   3       c            Self-rising cake flour
     3/4   c            Unsalted butter
   1 1/4   c            Buttermilk
                        -----FILLING-----
   3       pt           Blueberries
                        - rinsed and picked over
     3/4   c            Sugar
   2       ts           Finely grated lemon zest
     1/2   ts           Freshly grated nutmeg
     1/2   ts           Ground cinnamon
   3       tb           Unsalted butter
                        -----FOR FINISHING-----
                        Buttermilk
                        Sugar
  FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
  mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
  adding the remainder if necessary. Press dough together on a floured
  surface, wrap and allow to rest while preparing filling.
  
  FOR THE FILLING: Preheat oven to 450F and set rack in the middle level.
  Place blueberries in a bowl and add remaining filling ingredients, except
  butter. Toss well to combine and pour filling into a 2-quart gratin dish or
  other baking dish. Distribute pieces of the butter evenly on the filling.
  On a floured surface, with the palms of the hands, press out the dough to
  the size of the baking dish and slide a thin cookie sheet under it. Slide
  the dough onto the filling. Cut 3 or 4 vent holes in the crust with the
  point of a knife. Paint the top crust evenly with the buttermilk and
  sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well
  colored and filling is bubbling. Cool slightly on a rack and serve warm or
  at room temperature with whipped cream or vanilla ice cream.