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Blueberry Cobbler w/ Biscuit Crumb Topping


Fresh blueberry filling bursting with flavor is topped with biscuit dough crumbles. Just add vanilla ice cream for a scrumptious treat!

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Rate this recipe 4.1/5 (11 Votes)


  • Biscuit Topping:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2″ cubes
  • 1/2 cup sour cream
  • Blueberry Filling:
  • 6 cups fresh blueberries
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice



Step 1

Preheat oven to 375° F.

Biscuit Topping:

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add cubed butter and cut into the flour mixture with a pastry cutter (or your fingertips) until mixture resembles pea-size crumbs. Gently mix in sour cream until a dough forms. Do not over-mix it. (I had to add about 2 T. cream for it to come together.) Set aside.

Blueberry Filling:

Stir together the sugar, flour, and zest. Add the blueberries and lemon juice and toss together until well coated. Pour mixture into an 8x8x2″ glass baking dish. Tear biscuit topping into quarter-size crumbles and scatter over the berries. (I didn't use all the dough.)

Bake until hot and bubbly and topping is golden brown, 45-50 minutes. (If top is browning too much, tent a sheet of aluminum foil over the cobbler.)

Cool to lukewarm on a wire cooling rack, 1-2 hours. Serve with vanilla ice cream

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