Easy Blueberry Cobbler
unsalted melted butter
grated lemon zest
Preheat oven to 375 degrees.
Prepare the biscuit dough by whisking together flour, 3 teaspoons sugar, baking powder, baking soda and salt; set aside.
In a separate bowl, combine buttermilk and 6 tablespoons melted butter (the butter will clump); set aside.
Prepare the filling in a large bowl by combining sugar, cornstarch, lemon zest and salt; mix together.
Stir in blueberries and lemon juice and gently stir until combined.
Transfer to an 8x8 metal or ceramic baking pan (see note).
Place baking pan on a parchment lined baking sheet.
Bake for 25 minutes .
Remove pan from oven and increase temperature to 475 degrees.
Stir blueberry mixture gently.
When oven reaches 475 degrees, combine the wet biscuit ingredients with the dry ingredients.
Stir until just incorporated - do not over mix the batter.
Use a 1/4 cup measuring cup sprayed with cooking spray to drop biscuit batter on top of hot blueberry mixture.
Sprinkle biscuits with remaining 2 tablespoons of sugar.
Bake at 475 for 12-14 minutes or until a toothpick inserted into the center biscuit comes out clean.
Remove from oven, melt remaining tablespoon of butter and brush over biscuits.
Cool for at least 30 minutes before serving.
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Do not use a glass baking dish for this recipe. The high oven temperature may cause the glass to break. We recommend that you use a metal or ceramic baking dish.
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.