Wild Blueberry Cobbler - cooking recipe

Ingredients

8 cups wild blueberries
1 orange, zest of
1 orange, juice of
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon (can use more)
1/4 teaspoon ginger powder (optional)
COBBLER
3 cups flour
3/4 teaspoon salt
1 tablespoon baking powder
3/4 teaspoon baking soda
3 tablespoons sugar
5 tablespoons cold butter (cut into small pieces)
3 tablespoons cold Crisco shortening
1 1/2 cups buttermilk
1/4 cup sugar
1/2 teaspoon cinnamon
vanilla ice cream

Preparation

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
Pour the mixture into the prepared baking dish.
Place the dish on a baking sheet to catch and spills.
Bake for 20 minutes.
While the blueberries are baking, prepare the cobbler topping.
In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
Add in the buttermilk; mix JUST until combined.
When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.