Ingredients
- 750g frozen blueberries
- 115g raw granulated sugar
- Zest of 1 lemon
- 1 tsp vanilla paste
- 1/8 tsp ground cinnamon
- 1 tbsp cornfour
- 60ml water
For cobbler topping
- 150g self raising flour
- 1 tsp baking powder
- 115g raw granulated sugar
- 48g almond meal
- 125ml milk
- 120g butter, melted
- Pouring cream to serve
special equipment
- KitchenAid KSM192 stand mixer
- KitchenAid sifter/scale attachment
Method
- Heat oven to 180C.
- Combine the frozen blueberries, lemon zest, granulated sugar, vanilla paste and cinnamon into a medium saucepan on medium heat. Place on your lid slightly ajar, and allow it to come up to a low simmer for 10-12 minutes.
- Stir the corn flour into the water until all lumps are removed, and then pour into the saucepan and stir through. Allow to simmer for a further 5 minutes, until your mix starts to thicken. Remove from the heat and set aside.
- Attach the KitchenAid SIfter/Scale attachment to your KitchenAid stand mixer, then weigh and sift flour into the bowl. Add the remaining dried ingredients. Remove the sift and scale attachment and attach the beater then beat on a low speed to combine the dry ingredients.
- Pour in the milk and beat on medium speed until combined, and then pour in the melted butter and beat until combined.
- Spoon out the warm blueberry mixture into a high sided baking dish. Roll out small balls of the dough and slightly flatten them. Arrange the balls over the top (note: don’t worry if there is gaps between the balls as they will expand). Place in the oven to bake for 45 minutes or until the cobbler is lightly golden brown.
- Remove from the oven, and serve whilst hot with a good drizzle of fresh pouring cream.
