Preheat oven to 375 degrees. Combine blackberries and blueberries in a large bowl. Sprinkle with lemon zest and juice; toss. Combine 2 tablespoons granulated sugar, orange zest, and ginger in a small bowl. Stir in 1/2 cup granulated sugar and cornstarch until well combined. Sprinkle cornstarch mixture over berry mixture; toss until berries are coated.
MMM ... blackberry and blueberry cobbler topped with homemade biscuits.
Servings and Ingredients
|3 c.||fresh blackberries|
|3 c.||fresh blueberries|
|½ tsp.||lemon zest|
|2 tbsp.||fresh lemon juice|
|¾ c.||Hy-Vee granulated sugar, divided|
|1 tsp.||orange zest|
|1 tsp.||fresh ginger, grated|
|2 tbsp.||Hy-Vee cornstrach|
|1 c.||Hy-Vee all-purpose flour|
|1 ½ tsp.||Hy-Vee baking powder|
|6 tbsp.||Hy-Vee salted butter, cold|
|1||Hy-Vee large egg, beaten|
|¼ c.||Hy-Vee 2% reduced-fat milk|
|Coarse white decorating sugar, optional|
|Sweetened whipped cream, for serving|
Things To Grab
- Large bowl
- 2 small bowls
- 2-quart baking dish
- Aluminum foil
- Medium bowl
Transfer berry mixture to a 2-quart baking dish. Cover with foil and bake for 10 minutes.
Meanwhile, whisk together flour, baking powder, and remaining 2 tablespoons granulated sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside. Combine egg and milk in a small bowl; set aside.
Remove berry mixture from oven; gently stir to combine undissolved sugar mixture with berries. Add egg mixture to flour mixture to make biscuits; stir just until moistened (batter will be lumpy). Immediately spoon batter in six mounds on top of partially baked berry mixture. Sprinkle with coarse sugar, if desired.
Continue baking, uncovered, for 20 minutes or until filling is bubbly and biscuits are golden. Serve warm with sweetened whipped cream, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 230mg
- Total Carbohydrates: 61g
- Protein: 5g
Hy-Vee Seasons June 2020