Leslie Revsin's Blueberry Coffee Cup Cobblers
Preparation: 20 min.
Cooking: 20 min.
Total: 40 min.
- 1 1/2 Lb blueberries , rinsed and drained
- 3/4 Cup sugar
- 3 Tbsp flour
- 1/2 tsp ground cinnamon
- 3 tsp lemon juice
- 1 Cup all purpose flour , and more for dusting counter
- 3 tsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 7/8 pinch salt
- 3 1/2 Tbsp butter , cold, cut into small pieces
- 4 Fl Oz buttermilk , plus a little more if necessary
- 2 3/4 Tbsp unsweetened whipped cream , or heavy pouirng cream, optional
Preheat oven to 375 ℉ with rack in center. Place ovenproof cups or mugs (one per serving; each cup should have 3/4 cup to 1 cupcapacity) 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 overmix. Dough should just hold together and look quite rough.
Lightly flour hands and counter with an additional flour. Gently form dough into a rough ball, then pat out with hands or floured rolling pin until .75 inch thick. Cut out with a floured 2 inch to 2.5 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.