Blueberry-Drop Biscuit Cobbler
A delightful summer dessert featuring fresh blueberries topped with buttery biscuit crumbles. The sweet-tart berries are enhanced with lemon juice and zest, while the tender biscuit topping provides the perfect contrast in texture.
Ingredients
- •1½ cups all-purpose flour
- •3 tablespoons sugar
- •1½ teaspoons baking powder
- •½ teaspoon kosher salt
- •6 tablespoons unsalted butter
- •½ cup crème fraîche
- •6 cups fresh blueberries
- •2 tablespoons lemon juice
- •1 tablespoon lemon zest
Cooking Instructions
- 1.
Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons 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).
10 min
- 2.
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
5 min
- 3.
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.
50 min
