Happy Blueberry Month!

We love us some blueberry desserts!

And cobbler is one of our faves.

Have you tried this new Jack Daniels honey liquor?

It’s amazing!

Spice up your cobbler with it and you’ll be tickled!

Boozy Bluesy Blueberry Cobbler

WHAT YOU NEED:

6 cups fresh local blueberries

2 sticks  unsalted butter, divided

1 c sugar, divided

2 T corn starch

1 T lemon juice

1 t ground cinnamon

1/2 cup Jack Daniels Tennessee Honey (honey liquor)

¾ t salt, divided

1 ½ c all purpose flour

2 T baking powder

¾ c heavy cream

1 whole egg

1 T water

2 T sugar in the raw

WHAT TO DO:

Preheat your oven to 375 degrees.

In a large pot melt 4 T butter.  Cut remaining butter into cubes and place in freezer.

Add blueberries and ½ cup sugar to the melted butter.  Stir in corn starch, lemon juice, cinnamon, ¼ t salt, and Jack Daniels Tennessee Honey.  Mix well.  Cook for a few minutes to allow the alcohol to burn off then turn off heat.

In your food processor sift in flour, remaining sugar, baking powder, and remaining salt.  Pulse quickly to combine.

Add in butter from the freezer and pulse until the flour mixture looks like sand.

Pour in cream and pulse again quickly just until the dough comes together and is slightly sticky.

Beat your egg in a small bowl and add water.  Set aside.

Pour your fruit mixture into a 9×13 baking dish. (You can also make this in a cast iron skillet or in individual gratin dishes for individual cobblers.)

Drop the dough by spoonfuls onto the fruit mixture, spread it out as it will all cook together in the oven.  Brush the top of the batter with egg wash then sprinkle on sugar.

Place the pan on a baking sheet to catch “bubble over” and bake at 375 for 45 minutes or until golden brown.  Serve with ice cream or whip cream.