Blueberry-Drop Biscuit Cobbler

Name: Blueberry-Drop Biscuit Cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
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

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.

6 servings

1 hr 5 min

Published October 4, 2025

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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