Berry Cobbler Artist Point

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1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 ounces fresh blueberries
2 tbsp. light brown sugar
1/2 pint each fresh raspberries and blackberries, and 8 strawberries for garnish
Vanilla ice cream

1. In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry blender, or your hands, blend in one half cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Preheat oven to 350°. Lightly grease a 9-inch round cake pan, line the bottom with waxed paper, and grease the paper.
3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place remaining two tablespoons butter pieces over berries.
4. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut into wedges, and serve with the fresh raspberries, blackberries, and strawberries. Top with vanilla ice cream.


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