for Cobbler:1 1/4 c. sugar
1 tsp. cornstarch
4 c. fresh blueberries or frozen blueberries
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
1/2 c. chilled unsalted butter, cut into cubes
1/2 c. (35%) whipping cream
2 Tbsp. Sicilian Lemon White Balsamic
1 Tbsp. large-crystal sugar
Ingredients for Lavender Blueberry Whipped Cream:
1 c. (35%) whipping cream
1/4 c. fresh blueberries or frozen blueberries
2 Tbsp. sugar
1 tsp. Lavender Balsamic (amount to taste)
1 tsp. Sicilian Lemon White Balsamic
For Cobbler:
With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with aluminum foil.
In a 8 inch square cake pan, combine 1 cup sugar and the cornstarch. Add the blueberries and stir to combine. Set aside.
In a food processor, combine the flour, baking soda, baking powder, salt and remaining sugar. Add the butter and pulse a few seconds at a time until the butter is the size of peas.
Add the cream and Lemon White Balsamic and pulse again until the dough becomes crumbly. Remove the dough from the food processor.
Spread the dough evenly over the blueberries. Sprinkle with large-crystal sugar.
Place the pan on the baking sheet (the sheet will catch any blueberry juices that boil over). Bake for about 70 minutes. Serve warm or cold with Lavender Whipped Cream (or vanilla ice cream).
For Lavender Blueberry Whipped Cream:
In a saucepan over medium heat, bring the blueberries, sugar and half the cream to a boil. Remove from the heat and add the Lavender Balsamic.
Cover and let steep for about 5 minutes. Strain through a fine mesh sieve. Add the remaining cream.
Cover and refrigerate until thoroughly chilled, about 2 hours.
Add the Lemon White Balsamic and whip until soft peaks form. Keep chilled.
