June 6, 2012
1¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
6 tablespoons (3 ounces) unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs
½ cup buttermilk
8 cups (4 pints) fresh blueberries
¼ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon, or to taste
Preheat oven to 350 degrees. Sift together the flour, baking powder, and baking soda. Set aside.
Put butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine. Beat on medium speed for approximately 3 minutes until the mixture is light and creamy. Scrape down the sides as necessary.
Beat in the eggs one at a time until fully incorporated. Add the dry ingredients in three batches, alternating with the buttermilk in two batches (dry, buttermilk, dry, buttermilk, dry). Scrape down the sides of the bowl and mix again to make sure all the ingredients are combined.
Meanwhile, place the blueberries in a large bowl and toss with the sugar, flour, and zest. Spread berry mixture in an 11 inch square baking dish or a 9×13 inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds.
Combine sugar and cinnamon and sprinkle over the batter.
Bake for about 40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through. If the top becomes too brown before everything is cooked through, lay a piece of aluminum foil over the top of the cobbler. Let the cobbler stand for at least 10 minutes before serving. Leftovers can be refrigerated for up to 2 days.
Note: I garnished mine with basil leaves to complement the whipped cream and add a fresh, interesting flavor.