Blueberry Cobbler with Biscuit Topping
his easy cobbler made with blueberries and a biscuit topping is perfect for serving a crowd. Top with vanilla ice cream for a delicious extra.
- BISCUIT TOPPING:
- Blueberry Filling
- 1/2 cup packed brown sugar
- 6 cups blueberries
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 4 tablespoons brown sugar
- 1 1/2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 3/4 cup milk
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter, melted and cooled
For blueberry filling:
In a 12-inch skillet over medium-high heat, add sugar, blueberries and lemon juice bring to a simmer, simmer for about 3 minutes, stirring occasionally. Sprinkle in flour, cinnamon, and salt. Stir to combine blueberries; continue to simmer for another 3 minutes to thicken. Remove from heat.
Preheat the oven to 350-degrees F.
For biscuit topping:
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and lemon zest. In measuring cup stir together milk, lemon juice, vanilla extract and cooled melted butter, stir into flour mixture until combined.
Drop rounded tablespoons of the biscuit dough onto blueberries, leaving a bit of space in between. Place skillet on baking sheet in preheated 350-degree F oven and bake until biscuits are golden on top, about 20 minutes. Remove from the oven and let cool for 15 minutes; serve warm.