Brown Butter Blueberry Cobbler

Ingredients

• 14 cups wild Maine blueberries
• 2½ cup granulated sugar
• 31 tbsp cornstarch
• 41 tbsp fresh lemon juice
• 51 tsp lemon zest
• 61 cup all-purpose flour
• 7½ cup fine cornmeal
• 8¼ cup sugar
• 91½ tsp baking powder
• 10½ tsp fine salt
• 116 tbsp browned butter
• 12¾ cup buttermilk
• 13Buttermilk gelato, toasted almond streusel, aged balsamic (to serve)

Instructions

1. 1Preheat oven to 375°F. Toss blueberries with sugar, cornstarch, lemon juice, and zest.
2. 2Pour blueberry filling into a buttered 9×13-inch baking dish.
3. 3Brown butter in a small saucepan over medium heat until nutty and golden. Cool slightly.
4. 4Whisk flour, cornmeal, sugar, baking powder, and salt together.
5. 5Stir in browned butter and buttermilk until just combined — a few lumps are fine.
6. 6Drop heaped spoonfuls of biscuit dough evenly over the blueberry filling.
7. 7Bake 35–40 minutes until the biscuit topping is deep golden and the filling is bubbling.
8. 8Serve warm with a scoop of buttermilk gelato, toasted almond streusel, and a drizzle of aged balsamic.