240 gmplain flour½ tspbaking powder80 gmunsalted butter, at room temperature220 gm (1 cup)caster sugar2eggs, lightly whisked125 ml (½ cup)buttermilk1 kgblueberries (about 8 punnets)1 tbspdark rumScrapedseeds of ½ vanilla bean1 tspground cinnamonFor dusting:pure icing sugar (optional)To serve:vanilla ice-cream (optional)Lemon curd cream5egg yolks110 mllemon juice100 gmcaster sugar125 gmunsalted butter, diced, chilled250 ml (1 cup)thickened cream, whisked to soft peaks
For lemon curd cream, whisk yolks, lemon juice and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes). Remove from heat then whisk in butter, a piece at a time, until thick and emulsified. Transfer to a clean bowl, refrigerate until well chilled, then whisk in cream and refrigerate until required.
Preheat oven to 180C. Sieve 230gm flour and baking powder into a bowl and set aside. Beat butter and 150gm caster sugar in an electric mixer until light and fluffy (4-5 minutes), scraping down sides of bowl occasionally. Gradually add egg, beat to combine, then add 30gm flour mixture and beat to combine. Add buttermilk, then remaining flour mixture, beat until smooth and combined. Set aside.
Combine blueberries, rum, vanilla, 50gm caster sugar and remaining flour in a separate bowl, then spoon into a 1.75-litre ovenproof dish and dollop batter over berry mixture. Combine cinnamon and remaining caster sugar in a small bowl, scatter over cobbler and bake until golden and a skewer inserted into batter withdraws clean (35-40 minutes). Dust with icing sugar and serve warm with lemon curd cream and vanilla ice-cream.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.