Blueberries

Blueberries are great raw.

Wild Blueberry Cobbler

Serves 8

Filling

• 6 cups blueberries
• 1/4 cup all-purpose flour
• 2 TB sugar
• 1 tsp vanilla extract
• 1 TB orange juice
• zest and juice of one lemon
• Topping
• 11/2 cups all-purpose flour
• 2 TB sugar
• 1 TB baking powder
• 1/2 tsp salt
• 1 stick of unsalted butter, cut in small pieces and chilled
• 3/4 cup half and half
• 2 TB sugar

• vanilla ice cream

Preheat oven to 375°F.

In a large mixing bowl, combine blueberries, flour, sugar, vanilla, lemon zest and juice. Pile mixture into a large baking dish or pie plate. In another bowl, combine flour, sugar, baking powder and salt. Cut in the butter until it resembles coarse meal. Lightly toss with the half-and-half until it forms a soft dough. Drop the dough in tablespoon size pieces on top of the blueberries until the surface is almost covered. Lightly pat the dough down to evenly distribute the top, but leave spaces for the blueberries to show through. Sprinkle with two tablespoons sugar.

Bake the cobbler for about forty to forty-five minutes until top is golden and the berries are bubbling. Serve with ice cream or freshly whipped cream.