Blueberry Cobbler

Serves 8

In July and August, look for the smaller, more intensely flavored wild blueberries. Most come from Maine, the largest producer of wild blueberries in the world.

Ingredients

6 cups blueberries
1 3/4 cups all purpose flour, divided
6 tablespoons sugar, divided
1 teaspoon vanilla extract
1 tablespoon orange juice
Zest and juice of 1 lemon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup half-and-half
16 tablespoons vanilla ice cream

Method

Preheat oven to 375°F.

In a large mixing bowl, combine blueberries, 1/4 cup of the flour, 2 tablespoons of the sugar, orange juice, vanilla and lemon zest and juice. Pile mixture into a large baking dish or pie plate; set aside.

In another bowl, combine remaining 1 1/2 cups flour, 2 tablespoons of the remaining sugar, baking powder and salt. Cut in butter until it resembles coarse meal, then lightly toss with half-and-half until it forms a soft dough.

Drop dough in tablespoon-size pieces on top of blueberry mixture until the surface is almost covered. Lightly pat dough down to evenly distribute over the top, leaving only small spaces for the blueberries to show through. Sprinkle with remaining 2 tablespoons sugar and bake for 40 to 45 minutes, or until top is golden and berries are bubbling. Top with scoops of ice cream and serve.

Nutrition

Per serving: 370 calories (150 from fat), 16g total fat, 10g saturated fat, 5g protein, 53g total carbohydrate (4g dietary fiber, 24g sugar), 45mg cholesterol, 350mg sodium

http://wholefoodsmarket.com/recipes/757