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Blueberry Lemon Cobbler
Melissa Hart

Blueberry Lemon Cobbler

Fresh summer blueberries hold their shape and give this cobbler a cleaner filling than thawed fruit. Lemon zest belongs in the topping, where its oils stay bright, while lemon juice sharpens the berries below. If using frozen berries, keep them frozen and extend the bake until the middle bubbles.
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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 the oven to 375°F and butter a 3-quart baking dish.
  2. Toss the blueberries with 2/3 cup sugar, cornstarch, lemon juice and 1/4 teaspoon salt, then spread in the dish.
  3. Whisk the flour, 1/3 cup sugar, baking powder, lemon zest and 1/2 teaspoon salt.
  4. Cut in the butter until the mixture is crumbly, then fold in the buttermilk just until a dough forms.
  5. Drop the dough over the berries in nine small mounds.
  6. Bake for 38 to 42 minutes until the biscuits are browned and blueberry juice bubbles through the center gaps; cool 25 minutes.