Blueberry Lemon Cobbler
Submitted by Gen
A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minThis isn’t one of those dump-and-stir cobblers. This is the real deal.
A flaky buttermilk biscuit crust gets pressed out by hand and draped over three pints of blueberries tossed with lemon zest, cinnamon, and freshly grated nutmeg.
The top gets a brush of buttermilk and a shower of sugar before it hits a hot oven, where it bakes up golden and shatteringly crisp while the filling bubbles underneath.
The lemon zest is the secret weapon here. It brightens every bite without making the cobbler taste like a lemon dessert.
Serve it warm with whipped cream or a scoop of vanilla ice cream and call it a day.
Kitchen Tips
- Keep the butter cold and work it quickly into the flour. Warm butter makes a tough, dense crust instead of a flaky one.
- Cut vent holes in the top crust so steam can escape. This keeps the crust crisp and lets you see when the filling is bubbling, which means it’s done.
- Use self-rising cake flour as called for. It’s lower in protein than all-purpose flour, which gives you a more tender biscuit.
Ingredients
Directions
FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy.
Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary.
Press dough together on a floured surface, wrap and allow to rest while preparing filling.
FOR THE FILLING: Preheat oven to 450F and set rack in the middle level.
Place blueberries in a bowl and add remaining filling ingredients, except butter.
Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish .
Distribute pieces of the butter evenly on the filling.
On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it.
Slide the dough onto the filling.
Cut 3 or 4 vent holes in the crust with the point of a knife.
Paint the top crust evenly with the buttermilk and sprinkle with sugar.
Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling.
Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
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