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Blueberry Lemon Biscuit Cobbler
Melissa Hart

Blueberry Lemon Biscuit Cobbler

Blueberry filling, whole berries and lemon zest make a bright base beneath simple biscuit pieces. Fresh blueberries work here because the prepared filling supplies enough sauce; frozen berries can go in without thawing. Lemon zest belongs on the fruit, while butter browns the dough without another sweet topping.
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Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each blueberry pie filling
  • 2 cups fresh or frozen blueberries
  • 1 tbsp finely grated lemon zest
  • 1 can 16.3 oz refrigerated biscuit dough
  • 2 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and spread the blueberry filling and whole berries in a 9-by-13-inch baking dish.
  2. Sprinkle the lemon zest over the fruit.
  3. Cut each biscuit into quarters, arrange the pieces over the filling with open gaps and brush with melted butter.
  4. Bake for 30 to 35 minutes until the biscuits are deeply browned and cooked in the center.
  5. Rest 30 minutes before serving.