Blueberry Cobbler with Lavender Whipped Cream
Blueberry Cobbler with Lavender Whipped Cream
Ingredients
- 1 cup (250 ml) 35% cream
- 1/4 cup (60 ml) fresh blueberries
- 2 tablespoons (30 ml) sugar
- 1 tablespoon (15 ml) dried lavender flowers
- 1 teaspoon (5 ml) lemon juice
- 1 1/4 cups (310 ml) sugar
- 1 teaspoon (5 ml) cornstarch
- 4 cups (1 litre) fresh blueberries
- 2 cups (500 ml) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1 pinch salt
- 1/2 cup (125 ml) chilled unsalted butter, cut into cubes
- 1/2 cup (125 ml) 35% cream
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) large-crystal sugar (turbinado, for example)
Instructions
- 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. 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 juice and whip until soft peaks form. Keep chilled.
Blueberry Cobbler with Lavender Whipped Cream