Blueberry Cobbler Baked in a Jar
this was fun to make, great when you have company and kids love it! Oh yes and its easy to make! I don't make anything thats hard!
• 1/3 cup (3.5 ounces) sugar
• 1 tablespoon cornstarch
• pinch ground cinnamon
• pink salt
• 6 cups (30 ounces) fresh blueberries, or 36 ounces frozen blueberries or you can use blackberries
• 1 1/2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 cup (5 ounces) all-purpose flour (I used my BFF Sheperd's Grain)
• 2 tablespoons stone-ground cornmeal
• 1/4 cup (1 3/4 ounces) sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) butter, melted
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon (for sprinkling)
• 2 teaspoons sugar (for sprinkling)
I highly suggest weighing or measuring out your frozen blueberries before letting them defrost as it's far, far messier to do this when they are defrosted and have let off a bunch of juice that will stain your fingers, your counter top and everything else.
1. Pre-heat oven to 375 degrees.
2. For the filling:
Stir the sugar, cornstarch, cinnamon, and salt together in a large owl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice and mix to combine. Divide evenly between 12 half-pint jars. Place jars on a rimmed cookie sheet (lined with foil, if you dislike washing oversized dishes the way I do). Bake until the filling is hot and bubbling, about 25 minutes, 30 if you've used frozen berries.
3. For the biscuit topping:
Whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and [/b]vanilla together in a small bowl. Mix the 2 teaspoons sugar and cinnamon in a small bowl and set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatual until just combined and no dry pockets remain.
4. To assemble and bake the cobbler: remove the berries from the oven; increase the oven temperature to 425 degrees.
Divide each batch of dough into eight equal pieces and place each one in a jar on top of of the hot blueberries. (Heating the berries like this first helps the dough cook from both above and below.)
Sprinkle each mound of dough with the cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 minutes, maybe 20 if you're using frozen blueberries. Cool on a wire rack 20 minutes before serving or if you're planning on taking them somewhere cool until just sort of warm before placing the lids on.