Friday, February 27, 2015

Blueberry Buttermilk Cobber

You all know I am a fan of slow cooker desserts ever since I discovered the Slow Cooker Heavenly Chocolate Dessert.  So when I was thinking about a dessert for this week, I thought about a cobbler ... and blueberries.  This would be perfect for Sunday lunch.  Just mix it up and turn it on before you go to church and as soon as you get home, turn it off and take off the lid.  It will be done just in time!  And do not forget the vanilla ice cream ... in generous scoops.  :)

· 5 cups blueberries
· ½ cup firmly packed brown sugar
· 2 tablespoons plus ¾ cups all-purpose flour, divided
· 1 lemon
· ¾ cup self-rising cornmeal
· 1/3 cup white sugar
· 1 egg
· 2/3 cup buttermilk
· 4 tablespoons unsalted butter, melted
· Vanilla ice cream


1. Place the blueberries in a lightly greased medium slow cooker. Sprinkle with brown sugar and 2 tablespoons flour.
2. Grate the zest of half of the lemon and squeeze 2 tablespoons of the juice onto the blueberries. Toss gently to combine.
3. In a medium bowl, whisk together the remaining ¾ cup flour, cornmeal, and white sugar. Make a well in the center and add the egg, buttermilk and butter. Stir until just mixed and drop spoonfuls of the batter onto the blueberry mixture.
4. Cover and cook on high for 3 ½ hours. Turn off the heat and uncover. Let stand for 1 hour before serving with generous scoops of vanilla ice cream. 

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