Blueberry cobbler has been, bar none, one of my favorite desserts since I was a tad pole. That tang of the buttermilk biscuits beside the explosively sweet warm blueberries and the cool wash of the vanilla ice cream that passes over your tongue revealing the cinnamon was a lesson in edible joy as a child. Here’s my take on the gluten-free version that is so good, it will take the top of your head off with pleasure.
The addition of the corn flour or masa harina here adds a lovely robust flavor that compliments the buttermilk beautifully while the sanding sugar gives the biscuits a heavenly crunch.
Oh and try this biscuit (minus the sanding sugar of course) over chicken pot-pie filling. It's to die for.
For the Filling:
1⁄4 cup cornstarch (preferably non-gmo)
1 cup granulated sugar
1⁄2 teaspoon ground cinnamon (I recommend Vietnamese)
juice of 1 lemon, strained
36 oz. fresh blueberries
butter for the pan
First, prepare the filling. In a heavy bottomed saucepan, melt the butter. In a large mixing bowl, stir the cornstarch, cinnamon, and sugar with a fork until there are no lumps and the cornstarch appears to be evenly incorporated. Toss half of the blueberries in the sugar mixture. When the butter foams, add the sugar and coated blueberries. Pour the lemon juice over the mixture, and heat on medium. Using a large wooden spoon, softly stir the sugar mixture, being sure to lift and fold the mixture rather than mashing the berries against the side of the pan. Heat until the blueberries begin to bubble, about 5 minutes. Add the other half of the blueberries, carefully stir them in and then extinguish the flame. Set the pan aside.
Butter an 8” square baking pan and set atop a cookie sheet. Pour your prepared filling into your pan and keep on top of the stove.
Now make the topping:
8 tablespoons unsalted butter
1 1/3 cups Blackbird Bakery Biscuit Blend
2 tablespoons corn flour
1 teaspoon guar gum
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon kosher salt
2/3 cup buttermilk + more for brushing
sanding sugar for sprinkling, about 2 tablespoons
Preheat oven to 425°F and gather your ingredients.
Shift all of your dry ingredients together in a bowl and then sprinkle the diced butter over the flours. Using a pastry cutter, cut the butter into the dry ingredients until it resembles petite fresh water pearls. Pour the buttermilk over the mix and stir with a wooden spoon until there are no more dry ingredients.
Using an ice cream scoop, spoon the dough on top of the blueberries until all of your dough is used up.
Brush the top of the dough with buttermilk and then sprinkle with sanding sugar.
Bake for 30 minutes at 425°F.
Allow your cobbler to cool for at least 30 minutes before serving as the blueberries are molten.
Serve with a generous scoop of your favorite vanilla ice cream.
Will keep on the counter lightly covered for 36 hours or for 1 week, covered, in the refrigerator.