This is no ordinary blueberry cobbler. Delightful as they can be already, we’ve added a dose of our sweet yet sour Blueberry Balsamic to intensify the flavor in this iconic summer dish. Present this to your Fourth of July neighborhood picnic, and you will always and forever be known as the local flavor magician!

serves six to eight

for the blueberry filling:
6 cups of fresh blueberries
1/4 cup sugar
2 tsp dark brown sugar
1 tbsp cornstarch
zest of one lemon
2 tbsp Branches Blueberry Balsamic

for the biscuits:
2/3 cup of milk
2 tsp cider vinegar
1 1/2 cups of flour
3 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp butter

an extra tsp of milk and dash of sugar

Heat oven to 375 degrees F. Mix blueberries in a skillet with brown sugar and white sugar, cornstarch, zest, and balsamic. Place the pan on a foil-lined baking sheet (for accidental spills 🙂 and bake for 30-35 minutes. Remove and let rest for the next step.

Mix milk with vinegar and allow to curdle. This will take about 10 minutes.

Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the butter and break the mixture into small pieces using your hands or a pastry blender.

Stir the milk and vinegar a couple of times, and add to the bowl of dry ingredients.

Gently mix the batter with your hands – try not to overwork the dough! Drop small dollops into the skillet, covering the warm blueberry concoction.

Brush the extra milk and sprinkle the extra sugar onto the tops of the biscuit dough. Bake for 20-25 minutes, or until the biscuits are a beautiful golden brown. For an extra kick, reduce Blueberry Balsamic and drizzle over vanilla ice cream – serve with the cobbler.

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