- One and one-fourth cups all-purpose flour
- 2 teaspoons baking powder
- One-half teaspoon salt
- 5 tablespoons butter
- 8 tablespoons half-and-half
- 4 tablespoons cane syrup
- Three and one-half cups fresh or frozen blueberries
- Three-fourths cup sugar
- 2 tablespoons cornstarch
- One-half teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 8 to 10 cups vanilla ice cream
- Preheat the oven to 375 degrees.
- For the crust, combine the flour, baking powder, salt and butter in a mixing bowl. Using a fork or your fingers, knead the flour and butter mixture until it resembles corn meal.
- Add the half-and-half, cane syrup and continue to mix until soft dough is formed. Place on a floured board and roll into flat crust. Set aside.
- To make the filling, combine the berries, sugar, cornstarch, cinnamon, orange zest and orange juice in a bowl and mix. Place the filling in a buttered 8x10-inch casserole dish and spread the dough over the top. Press the dough down around the edges to seal the filling. Pierce holes in the top of the dough with a fork to release any steam from the cobbler during the baking process.
- Bake until the dough is evenly browned, about 30 minutes. Cool for 5 minutes. Serve with vanilla ice cream and a sprinkle of cinnamon.
Ice Cream In A Can Method
Ice Cream In Bag Method
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