Name: Blueberry Cobbler with Lavender Whipped Cream
Ingredients: 1 1/4 C Sugar; 1 Tsp. Cornstarch; 4 C fresh or frozen Blueberries; 2 C Flour; 1 1/2 Tsp. Baking Powder; 1/2 Tsp. Baking Soda; pinch Salt; 1/2 C chilled unsalted Butter cut into cubes; 1/2 C Whipping Cream; 2 Tbsp. Olivia's Sicilian Lemon Balsamic; 1 Tbsp. Large Crystal Sugar or regular white sugar; 1 C Whipping Cream; 1/4 C fresh or frozen Blueberries; 2 Tbsp. Sugar; 1 Tsp. Olivia's Lavender Balsamic, or to taste; 1 Tsp. Sicilian Lemon Balsamic

Blueberry Cobbler with Lavender Whipped Cream

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Comfort dessert for any occassion

Blueberry Cobbler with Lavender Whipped Cream

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Ingredients

Cobbler

1 1/4 C Sugar
1 Tsp. Cornstarch
4 C fresh or frozen Blueberries
2 C Flour
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
pinch Salt
1/2 C chilled unsalted Butter cut into cubes
1/2 C Whipping Cream
2 Tbsp. Olivia's Sicilian Lemon Balsamic
1 Tbsp. Large Crystal Sugar or regular white sugar

Lavender Blueberry Whipped Cream

1 C Whipping Cream
1/4 C fresh or frozen Blueberries
2 Tbsp. Sugar
1 Tsp. Olivia's Lavender Balsamic, or to taste
1 Tsp. Sicilian Lemon Balsamic

Directions

Cobbler
Preheat oven to 350F move rack to middle. Line baking sheet with foil.
In 8 inch square baking pan, combine 1 C sugar and cornstarch. Add blueberries stir to combine, set aside.
In a food processor, combine flour, baking soda, baking powder, salt and remaining 1/4 C sugar
Add butter and pulse a few seconds at a time until butter is peas sized
Add the cream and Lemon Balsamic and pulse again until dough becomes clumpy.
Remove the dough from food processor and spread evenly over the blueberries. Sprinkle with large format sugar (or regular)
Place 8 inch square onto the foiled cookie sheet in case of drips
Bake for about 70 minutes, or until tooth pick comes out clean, or bounces back from a light touch. Server warm or cold,

Lavender Blueberry Whipped Cream

In a sauce pan over medium heat, bring blueberries, sugar 1/2 C heavy cream to a boil
Remove from heat and add the Lavender Balsamic
Cover and let steep for about 5 minutes. Strain through a fine mesh sieve. Add remaining 1/2 C Heavy cream
Cover and refrigerate until thoroughly chilled, about 2 hours
Add the Sicilian Lemon Balsamic, whip until soft peaks form. Keep chilled and serve immediately