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Blueberry Raspberry Cobbler

“So easy to put together yet tastes terrific.  Serve with vanilla ice cream.”

INGREDIENTS
  • 5 cups fresh blueberries and
  • 2 cups  fresh raspberries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/4 cup  butter
  • 3/4 cup sour milk or buttermilk
DIRECTIONS
  • In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Pour into 8-inch square baking dish.
  • Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda, cinnamon, nutmeg and salt. Cut in butter until crumbly.
  • Gently stir in milk stirring to form sticky dough. Note sour milk is a great substitute for buttermilk.  Just add 1 teaspoon of vinegar to regular milk.
  • With spoon, drop dough in mounds over fruit covering most of the top.
  • Bake in 400°F oven for about 35 minutes or until bubbly and topping is light golden.

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