This easy Blueberry Cobbler is the perfect sweetness with a buttery biscuit cobbler topping!
- 5 cups fresh blueberries (*see note)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 2 tablespoons turbinado sugar (Sugar in the Raw)
- Preheat oven to 375°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside.
- Blueberry Filling: Place the blueberries in a large bowl and sprinkle with sugar, flour, and lemon zest. Stir to combine. Set aside while you prepare the cobbler topping.
- Cobbler Topping: In another large bowl whisk together the flour, salt, granulated sugar, and baking powder. Cut in the cold butter using a pastry cutter, fork, or food processor until the mixture resembles a coarse meal.
- Add the cream and mix until a thick dough forms.
- Assemble: Spread the berries into the bottom of the prepared pan. Scoop handfuls of the dough out and flatten into 1/2- inch thick disks. Place these evenly on top of the berries. Sprinkle with turbinado sugar.
- Bake: Bake for 35-40 minutes, or until golden on top and the berries are bubbly.
- Serve warm or at room temperature with ice cream or whipped cream if desired.
You can use frozen blueberries for this recipe. Thaw them, and pat them dry before using.
Store airtight in the refrigerator for up to 3 days.
- Serving Size:
- Calories: 286
- Sugar: 27.3 g
- Sodium: 150.4 mg
- Fat: 9.1 g
- Carbohydrates: 50.6 g
- Protein: 3.2 g
- Cholesterol: 22.6 mg
Keywords: cookies and cups, blueberry cobbler, cobbler recipe