Blueberry Cobbler

Name: Blueberry Cobbler
Yield: Makes One 8-Inch Square Cobbler; Serves 8 to 10
Ingredients: vanilla ice cream for serving; sanding sugar for sprinkling; ⅔ cup organic buttermilk; ½ cup (1 stick) cold unsalted butter, diced; 2 teaspoons baking powder; ¼ teaspoon baking soda; 2 tablespoons corn flour; 1 teaspoon guar gum; ½ teaspoon kosher salt; butter for the pan; 4 cups fresh or frozen blueberries; juice of 1 lemon, strained; 1 cup granulated sugar; ¾ teaspoon ground cinnamon; ⅓ cup tapioca flour; ½ cup cornstarch; ½ cup sorghum flour; ¼ cup cornstarch

Preparation info

Makes One 8 Inch Square Cobbler; Serves
8 to 10

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

Blueberry cobbler has been one of my favorite desserts since I was a tadpole. The tang of the buttermilk biscuits combined with the explosively sweet warm blueberries and the cool wash of vanilla ice cream is a lesson in edible joy. Here’s a gluten-free version that will blow off the top of your head with pleasure.

Ingredients

Filling

¼ cup cornstarch
1 cup granulated sugar
¾

Dessert
Vegetarian
Gluten-free

Method

For the filling: In a large, heavy saucepan, combine the cornstarch, granulated sugar, and cinnamon. Stir with a fork until there are no lumps and the cornstarch is evenly incorporated. Stir in the lemon juice and half of the blueberries, taking care not to smash the berries. Cook over medium heat until the blueberries begin to bubble, about 5 minutes. Carefully stir in the remaining blueberrie