Blueberry Cobbler

I straight up stole this recipe from Saveur a month or so ago for a blueberry cobbler.  One of the easiest things to make: any fruit add some sugar and breading on top.  Delicious.

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2 cups flour 1 ¾ cups sugar, plus more for sprinkling 4 ½ tsp. baking powder 1 tsp. kosher salt 4 tbsp. unsalted butter, cubed and chilled 1 ¼ cups milk 1 ½ lb. blueberries 1 cup fresh orange juice ¼ cup fresh lemon juice Vanilla ice cream, for serving


1. Mix the flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a bowl.  Add butter,rubbing into flour until pea-size crumbles form. Add milk, and stir until a moist dough forms; cover and refrigerate until ready.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron skillet over high heat, stirring to dissolve sugar. Remove pan from heat, portion and form chilled dough into 2–3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and put skillet to oven; bake until dough is cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream.