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Blueberry Lemon Cobbler on a plate
Andrew Fowler

Blueberry Lemon Cobbler

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups fresh blueberries
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp finely grated lemon zest
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold buttermilk

Method
 

  1. Heat oven to 375°F; butter a 3-quart baking dish.
  2. Toss blueberries with 2/3 cup sugar, cornstarch, lemon juice, and 1/4 teaspoon salt. Spread in dish.
  3. Whisk flour, 1/3 cup sugar, baking powder, lemon zest, and 1/2 teaspoon salt.
  4. Cut in butter until crumbly; fold in buttermilk just until dough forms.
  5. Drop dough over berries in nine small mounds.
  6. Bake 38 to 42 minutes until biscuits brown and blueberry juice bubbles through center gaps. Cool 25 minutes.