Blueberry Cobbler for the Dessert Plate

Set out all-purpose flour, granulated sugar, and mandarin orange half navel orange before you start Blueberry Cobbler for the Dessert Plate. The batch is written for 8 people.

Count on 30 minutes of prep, 45 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Shortcake

• 2 cups all-purpose flour
• 1 ½ tablespoons granulated sugar
• 1 mandarin orange half navel orange
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter cold, cubed (1 stick)
• ¼ cup sour cream
• 2 tablespoons heavy cream

For the Filling

• 6 cups blueberries fresh or frozen (I used 3, 6oz bags of frozen blueberries)
• ½ cup granulated sugar
• 1 mandarin orange juice (use the zest in the shortcake!)
• ½ lemon juiced
• 1 tablespoon cornstarch

How the cooking goes

Make the shortcake first

1. Blend flour, sugar, zest, baking powder, baking soda, salt and butter in the bowl of a electric mixer fitted with the paddle attachment. Mix on low until butter is completely cut into the flour mixture.
2. Beat together sour cream and heavy cream in a small mixing bowl and add all of it to the dry ingredients at once. Mix on low until a dough forms. Add a little more heavy cream if it is dry.
3. Turn out onto plastic wrap and press to about ½ inch thick, wrap, and chill for 2 hours or until firm. Cut shortcakes. You can use any cutter that you’d like. You chose different sizes of a fluted cutter, but you could use a cookie cutter or even a glass. Chill again before baking. Can also be baked from frozen.
4. Heat your oven to 350°F.

Prepare the blueberry filling

1. Blend blueberries (it is better if they are thawed because they will cook faster and the shortcakes will be done at the same time), sugar, mandarin juice, and lemon juice. Taste. Adjust lemon juice or sugar as desired. Stir in cornstarch after tasting. Pour into baking dish. You used an 8 inch by 8 inch, but you could use a 9×9 or a round dish. You usually test the volume with the berries before you start.

Assemble and bake

1. Place your shortcakes on top of the prepared filling and brush them with heavy cream and sprinkle with sugar. There can be some gaps or you can cover it almost completely. Place on a parchment lined sheet pan to eliminate sad oven clean-ups.
2. Oven-bake 350°F for 35-50 minutes or until the blueberry filling is bubbling in the center and the top is deep gold.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Crisps and crumbles, open Berry Crumble for the Dessert Plate and Old Fashioned Peach Cobbler for the Dessert Plate.