BLUEBERRY COBBLER

FOR THE FILLING:
3 pints ripe blueberries, picked over, or 6 cups frozen blueberries
1/2 cup water
1/2 cup sugar
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
FOR THE BISCUITS:
1 3/4 cups all-purpose flour
3 tablespoons sugar, plus additional for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 cup heavy (whipping) cream, plus additional cream or milk for brushing

Preheat oven to 450 degrees F. Have ready a 1 1/2-quart shallow baking dish.

TO MAKE THE FILLING:
Combine the blueberries, water, sugar, cornstarch and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium-high heat. Reduce the heat and simmer for 5 minutes, or until the berries are softened. Transfer the mixture to the baking dish.

TO MAKE THE BISCUITS:
Whisk together the flour, sugar, baking powder and salt in a medium bowl. Beat the cream with an electric mixer on medium-high speed in a large, deep bowl just until it holds soft peaks when the beaters are lifted. Make a well in the center of the dry ingredients, spoon in the cream and stir with a fork just until a dough begins to form.

On a lightly floured surface, knead the dough several times. Pat the dough out to 3/4 inch thick and, with a 2 1/2-inch cutter, cut out 6 rounds. Gather the scraps together and pat out again if necessary. Arrange on top of the berries, brush with the cream, and sprinkle with sugar.

TO BAKE:
Bake for 15 to 17 minutes, or until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly and serve warm.

Serves 6
Adapted from source: Luscious Berry Desserts by Lori Longbotham