Ingredients
Method
For the blueberry filling:
- Preheat the oven to 374º F (190° C). Butter a high-walled square baking pan measuring approximately 22 cm wide.
- In the same pan, add the blueberries with the sugar, flour, vanilla extract, lemon juice and butter cubes. Mix with a spoon so that all the ingredients are integrated and set aside until needed.
For the batter:
- In a large bowl, mix the flour with the sugar, salt, baking powder, baking soda, and lemon zest and mix everything very well with a spoon.
- Add the cold butter and integrate it with your fingertips or with a fork until a sandy dough is formed. This should be done quickly so that the butter keeps its cold temperature (this step can also be done in a food processor).
- Add in the milk and whipping cream and mix with the same spoon until the ingredients are integrated but do not overmix. The dough will look a little lumpy but that is the way it should be.
- Using a large spoon, add 8 to 10 tablespoons of batter into the pan on top of the bluberries, trying to keep the blueberries showing between each spoonful and making sure the bluberries are not completely covered by the batter.
- Sprinkle the dough on top with a little sugar and bake the cobbler at 374º F (190° C) for about 35 minutes or until golden brown. Once ready, take the cobbler out of the oven and let it rest for 10 minutes. Serve while warm with ice cream or whipped cream if desired.