Blueberry-Rum Cobbler - cooking recipe

Ingredients

6 cups fresh blueberries
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon orange zest
TOPPING
2 1/4 cups cake flour
1 tablespoon baking powder
2 teaspoons lime zest
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons brown sugar

Preparation

Set oven to 375 degrees.
Butter an 8-inch baking dish.
If using fresh strawberries then slice in half.
Place all berries in a large bowl.
In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
Transfer the mixture into prepared baking dish and spread out evenly.
To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!).
Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
Sprinkle evenly with brown sugar.
Place the baking dish onto a baking sheet to catch any drips.
Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
Delicious!