Ingredients:

  • 6 cups Fresh or Frozen Blueberries
  • 3/4 cup Granulated Sugar (for filling)
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Cornstarch
  • 1/8 teaspoon Salt (for filling)
  • 2 cups All-Purpose Flour (for topping)
  • 1/4 cup Granulated Sugar (for topping)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt (for topping)
  • 8 tablespoons Cold Unsalted Butter, cubed
  • 3/4 cup Buttermilk
  • 1 tablespoon Coarse Turbinado Sugar (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the Filling: In a large bowl, gently toss the blueberries, 3/4 cup sugar, lemon zest, lemon juice, cornstarch, and 1/8 tsp salt until evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
  3. Mix Dry Topping Ingredients: In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 tsp salt for the topping.
  4. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Add Wet Ingredients: Pour in the buttermilk. Stir gently with a spatula just until the dough barely comes together. Do not overmix; lumps are desirable for a tender biscuit.
  6. Form the Cobbler Topping: Drop spoonfuls of the biscuit dough evenly over the top of the blueberry filling, leaving small gaps between the mounds.
  7. Final Touch: Sprinkle the reserved coarse Turbinado sugar lightly over the top of the biscuits, if using.
  8. Bake for 35–40 minutes. The filling should be bubbling vigorously around the edges, and the biscuit topping should be golden brown and cooked through.
  9. Rest & Serve: Allow the cobbler to cool on a wire rack for at least 15–20 minutes before serving warm with vanilla ice cream or clotted cream.