Blueberry-Drop Biscuit Cobbler

By danyell923

Recipes & Menus | recipes

Blueberry-Drop Biscuit Cobbler
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.

6–8 servings

active:

15 minutes

total:

2 hours (includes baking and cooling time)

Recipe by Soa Davies

Photograph by Romulo Yanes

August 2012

Ingredients

• 1 1/2 cups plus 3 Tbsp. all-purpose flour
• 3 tablespoons plus 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup plus 1 Tbsp. crème fraîche or sour cream
• 6 cups fresh blueberries (about 2 lb.)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest

Preparation

Step 1

Preparation

Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).

Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Berry Desserts Slideshow.