Easy Blueberry Cobbler that is the perfect sweetness with a buttery biscuit cobbler topping!
- 5 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon 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
- Preheat oven to 375°F. Coat a 9×9″ (or 1 1/2 quart) baking dish lightly with nonstick spray. Set aside.
- 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.
- 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.
- 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 the turbinado sugar and 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.
Store airtight in the refrigerator for up to 3 days.
Keywords: cookies and cups, blueberry cobbler, cobbler recipe, blueberries, cobbler