Blueberry Cobbler

• 8 cups blueberries, washed and stemed
• 1 lemon, juice and zest of
• 34 cup sugar, plus
• 3 tablespoons sugar, plus some for sprinkling
• 2 tablespoons cornstarch
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 3 cups flour
• 34 teaspoon salt
• 1 tablespoon baking powder
• 34 teaspoon baking soda
• 5 tablespoons unsalted cold butter, cut into small pieces
• 3 tablespoons cold shortening, cut into small pieces
• 1 cup buttermilk

1. Preheat oven to 350 degrees.
2. In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
3. Stir gently to combine.
4. Pour into a 2 quart oven safe baking dish and set aside.
5. In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
6. Pulse to combine.
7. Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
8. Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
9. You may not need all the buttermilk.
10. Form dough into a ball and cover with plastic wrap.
11. Bake the blueberry mixture for 20 minutes.
12. Remove from oven and increase the tempture to 425 degrees.
13. Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
14. Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
15. Cool on a wire rack for 30 minutes.
16. Serve warm with Vanilla Ice Cream.

blueberries, lemon, sugar, sugar, cornstarch, ground cinnamon, ground nutmeg, flour, salt, baking powder, baking soda, unsalted cold butter, cold shortening, buttermilk

Taken from www.food.com/recipe/blueberry-cobbler-56551 (may not work)