Blueberry-Rum Cobbler

• 6 cups fresh blueberries
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 cup rum
• 1 tablespoon orange zest
• TOPPING
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 2 teaspoons lime zest
• 1 teaspoon salt
• 1/4 cup sugar
• 1/4 cup cold vegetable shortening
• 1 cup half-and-half cream (or use full-fat milk)
• 2 tablespoons brown sugar

1. Set oven to 375 degrees.
2. Butter an 8-inch baking dish.
3. If using fresh strawberries then slice in half.
4. Place all berries in a large bowl.
5. In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
6. Transfer the mixture into prepared baking dish and spread out evenly.
7. To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
8. Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!).
9. Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
10. Sprinkle evenly with brown sugar.
11. Place the baking dish onto a baking sheet to catch any drips.
12. Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
13. Delicious!

fresh blueberries, sugar, cornstarch, rum, orange zest, topping, cake flour, baking powder, lime zest, salt, sugar, vegetable shortening, cream, brown sugar

Taken from www.food.com/recipe/blueberry-rum-cobbler-154633 (may not work)