5 cups blueberries (fresh or frozen – not thawed) - about 28 ounces
¾ cup sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon finely chopped fresh lavender
1 tablespoon cornstarch
Crust
1-1/2 cups gluten-free flour (such as Cup4Cup)
1-1/2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
9 tablespoons unsalted butter, cold
6 tablespoons sugar
1-1/2 teaspoons vanilla
¾ cup half and half
For serving: vanilla ice cream or freshly whipped cream
Instructions
Preheat oven to 375 °F. Butter a 9-inch square pan.
In a large bowl toss together berries, ¾ cup sugar, lemon juice, zest, lavender and cornstarch until combined well and transfer to a baking dish or pan, spreading evenly.
Sift together flour, baking powder, cinnamon and salt.
Cut butter into pieces and in a food processor pulse with flour mixture and remaining 6 tablespoons sugar until mixture resembles coarse meal.
Add vanilla and half-and-half and pulse until a dough just forms. (This happens almost immediately.)
Spoon dough in mounds over berry mixture. Cover the mixture as best as possible as the gluten-free flour doesn't spread as easily
Bake in middle of oven until topping is golden and cooked through, about 40 to 45 minutes.
Serve immediately or at room temperature.
Notes
* I used Cup4Cup gluten-free flour ("original flour blend"). * Not looking for a gluten-free dessert? Substitute regular all-purpose flour 1:1 for the gluten-free flour
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-blueberry-and-lavender-cobbler/