Individual Blueberry Cobblers

Fruit

2 1⁄4 c blueberries
1⁄4 c granulated sugar
1 t cornstarch, or arrowroot flour
1 t all-purpose flour
1 t lemon juice
1⁄2 t vanilla bean paste or extract

Topping

3⁄4 c all-purpose flour
11⁄4 t baking powder
1 T granulated sugar
1⁄4 t kosher salt
3 T unsalted butter, cold, cut into pieces
6 T heavy cream
2 T sparkling, Demerara, or turbinado sugar
Whipped cream (optional)

Preheat the oven to 375 degrees. Butter 6 6-ounce ramekins.

In a large bowl, combine the berries, sugar, cornstarch, flour, lemon juice, and vanilla and toss to coat.

In another large bowl, whisk together the flour, baking powder, sugar, and salt. Work in the butter, using your fingers or a pastry blender, until the butter chunks are the size of small peas.

Add cream and stir with a fork to obtain a dough.

Divide the berries between the ramekins. Pat dough out onto a floured work surface so that it’s about a 1⁄2” thick (you can also use a rolling pin). Use a small glass as a cutter and cut 6 circles out of the dough. Place one circle onto the fruit in each ramekin. Sprinkle with sparkling sugar.

Bake for 25-35 minutes, until the topping is lightly browned and the fruit is bubbling. Let cool for at least an hour on a wire rack (to let juices thicken) before serving. Serve with whipped cream.