Description
This from-scratch Blueberry Biscuit Cobbler features a sweet and juicy blueberry filling topped with homemade buttermilk biscuits.
Ingredients
Units
Scale
For the Filling:
- 3 pints (about 6 cups) of fresh or frozen blueberries (thaw first if using frozen)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Zest and juice of 1/2 large or 1 whole medium-sized lemon
For the Topping
- 1 3/4 cups all-purpose flour
- 2/3 cups cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
Instructions
- Generously grease a large, oven-safe skillet, Dutch oven, or a deep baking dish. Preheat oven to 400°F.
- In a large bowl, combine the filling ingredients. Set aside.
- In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add in the cubed butter. Using your fingers or a pastry cutter, combine the flour mixture and the butter until the texture of coarse sand. It’s ok if there are a few larger lumps.
- Stir in the buttermilk until it forms a loose dough that still holds its shape.
- Pour the blueberry filling into the greased dish and spread it out evenly with a spoon or spatula.
- Drop the biscuit dough by spoonfuls onto the top of the filling (I like to use a large cookie scoop).
- Place the cobbler in the heated oven. Bake for 35-40 minutes, or until the filling is bubbly, and the biscuits are golden.
- Serve warm. Top with ice cream, whipped cream, or half and half, if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes