Leslie Revsin’s Blueberry Coffee Cup Cobblers
Source: Driscoll's

2 (12-ounce) packages Driscoll’s blueberries, rinsed and drained
3/4 cup plus 2 tablespoons sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
For Biscuit Topping:
1 cup all-purpose flour, plus more for dusting counter
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 1/2 tablespoons cold butter cut into small pieces
1/2 cup cold buttermilk plus additional 1 tablespoon, if necessary
Unsweetened whipped cream or heavy pouring cream, optional

Preheat oven to 375 degrees with rack in center. Place 8 ovenproof cups or mugs (each cup should have 3/4 to 1 cup capacity) on rack to pre-heat as well.

Rinse and drain berries. Place berries in a large mixing bowl. Stir together sugar,flour, cinnamon and lemon juice. Toss well. Divide the berries between the cups. Take sugar and flour mixture remaining at the bottom of the bowl and sprinkle over the berries in cups. Put filled cups on a baking sheet and place in oven while making biscuit tops.

In medium mixing bowl, mix flour with sugar, baking powder, soda, cinnamon and salt. Cut in butter with a pastry blender or two knives, until mixture looks like coarse meal. Drizzle buttermilk

over mixture. Toss and stir with a fork until all dry ingredients are moistened. Do not over mix. Dough should just hold together and look quite rough.

Lightly flour hands and counter with an additional tablespoon or two of flour. Gently form dough into a rough ball, then pat out with hands or floured rolling pin until 3/4 inch thick. Cut out with a floured 2-inch to 2 ½-inch round cookie cutter, pinching together and patting out the trimmings to get a total of eight. Place dough top on top of berries in each cup. Bake until tops are golden brown and berries are bubbly, about 20 minutes.

Serve warm with whipped cream or heavy pour cream, if desired.

Makes 8 servings