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Bluespberry Cobbler

24 ounces, weight Fresh Blueberries
18 ounces, weight Fresh Raspberries
2 Tablespoons Lime Juice
1 Tablespoon Cornstarch
3/4 cups Granulated Sugar, Divided
1 whole Egg, Beaten
1/2 cups Milk
1 teaspoon Vanilla Extract
1 cup Flour, All Purpose
1 cup Cornmeal
2 Tablespoons Baking Powder
1 pinch Salt
6 Tablespoons Butter, Frozen
Sweetened Whipped Cream For Serving


This can be made in individual serving-sized cups, a 10 round pie pan, or a 9x 9 square pan. Preheat oven to 350 F. Grease baking dish(es). In a large bowl, combine berries with lime juice, cornstarch, and 1/4 cup of sugar. Toss to combine and let the mixture sit for 10-15 minutes. In a small bowl, whisk egg, milk and vanilla extract. Set aside. In another separate bowl, whisk flour, cornmeal, remaining 1/2 cup of sugar, baking powder and a pinch of salt. Cut the butter into small pieces, or grate it on the largest side of a kitchen grater (butter must be frozen if grating). Work the cold butter into the dry ingredients, taking care not to overwork and melt the butter pieces if using your fingers. Pour egg and milk mixture over flour/butter mixture and stir until just combined, folding the batter for the last few turns. The batter will be thick. Divide/spoon berries into the baking pan(s) then top with spoons full (dollops) of batter. Sprinkle with a few pinches of additional sugar on top (optional). Bake until the berries start to bubble and the batter turns golden around the edges. For the individual serving-sized cups this is achieved in 25-30 minutes, for a 10 round or a 9x9 pan this is achieved in 35-45 minutes. When done remove pan(s) from the oven and set on a wire rack. Allow the cobbler(s) to cool at least 15 minutes before serving. I recommend serving these slightly warm with a few dollops, or squirts, of sweetened whipped cream. Makes 10 servings. Recipe adapted from Recipe Girl, on Driscolls website.

Source: tastykitchen.com