The Fourth of July is just around the corner and it’s time to celebrate our nation’s birthday with an American classic – the blueberry cobbler. This beloved dessert has been around since the early 19th century, being a shared dish among the pilgrims and pioneers. Throughout the centuries, it has become a staple in American culture. For this cobbler, we are going to make it black-and-blue, a mixture of blackberries and blueberries together.
For the Biscuit Topping
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon of salt
- 1 lemon, zested.
- ½ cup of chilled butter, cut into ¼-inch pieces
- ⅔ cup of milk
- 1 egg, slightly beaten
For the Cobbler
- 6-8 cups of fresh blackberries and blueberries. For example, if using 6 cups, 3 cups are blackberries and 3 cups are blueberries.
- 1 ½ cups of granulated sugar
- ½ cup of all-purpose flour
- 2 tablespoons fresh-squeezed lemon juice
- 1-2 tablespoons blackberry liqueur (optional)
- In a large bowl, sift together the flour, baking powder, sugar and salt. Add lemon zest to the flour mix.
- With a pastry blender or two knives (or using clean hands), cut in the butter until the particles are the size of small peas and are incorporated into the flour. Add milk and egg; stir with a fork just until blended.
- Preheat the oven to 400°.
- Line a baking sheet with aluminum foil (to catch the blackberry/blueberry juice that boils over from the skillet).
- If using fresh berries, wash, stem and drain.
- In a large bowl, combine the sugar, flour, berries, lemon juice and blackberry liquor (if desired). Pour into the prepared baking dish or skillet.
- Bake, uncovered, 15-20 minutes or until hot and bubbly. When the berry mixture is hot, remove it from the oven and spoon the biscuit topping mixture onto the top in 10 to 12 large spoonfuls.
- Return to the oven and bake for 20-25 minutes or until the biscuits are lightly browned.
- Remove from the oven and cool on a wire rack for at least ten minutes before serving. Serve either warm or at room temperature.