Black and Blueberry Cobbler

Ingredients

Dough

• 2 cups flour
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut in bits
• 3/4 cup buttermilk

Filling

• 1 cup sugar
• 1 teaspoon lemon zest, grated
• 2 tablespoons lemon juice, mixed with
• 2 tablespoons water
• 2 pints fresh blueberries (4 cups total)
• 2 pints fresh blackberries (4 cups total)
• 2 tablespoons cornstarch, mixed with
• 3 tablespoons water
• 1 teaspoon vanilla extract

Directions

1. 1

   Place oven rack in lower third of oven.

2. 2

   Heat to 450 degrees F.

3. 3

   You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.

4. 4

   Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.

5. 5

   Cut in butter with a pastry blender until coarse crumbs form.

6. 6

   Refrigerate flour mixture and buttermilk separately until ready to top cobbler.

7. 7

   Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.

8. 8

   Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.

9. 9

   Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.

10. 10

    Stir in remaining blueberries, blackberries and the vanilla.

11. 11

    Spread in baking dish.

12. 12

    Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.

13. 13

    Drop eight 1/4-cupfuls, evenly spaced, over hot filling.

14. 14

    Sprinkle biscuits with remaining 2 T sugar.

15. 15

    Bake 15-20 minutes or until biscuits are golden and filling is bubbly.

16. 16

    Cool in dish on a wire rack.

17. 17

    Serve warm or at room temperature.