Easiest-Ever Blueberry Biscuit Cobbler
Is it really, truly summertime if a blueberry dessert isn’t somehow involved? We think not, which is why we crafted a recipe for the easiest-ever blueberry biscuit cobbler. It requires 25 minutes of prep, is ready in a little over an hour and can be baked in any 2-quart vessel.
While we encourage you to make this dessert with homemade biscuits—they’re infused with lemon zest and have an impossibly fluffy texture—you can take a shortcut with store-bought biscuit dough. Simply skip steps 2 through 6 and swap in two tubes of flaky-style biscuits when assembling the cobbler. The crunchy, sparkly demerara-sugar topping is optional…but not really. (And the leftovers make an excellent breakfast.)
5 cups fresh blueberries
⅓ cup granulated sugar
Zest of one lemon
1 tablespoon all-purpose flour
Pinch of kosher salt
¼ cup granulated sugar
Zest of one lemon
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking soda
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, cold, cut into cubes
1⅓ cups heavy cream, cold
2 tablespoons unsalted butter, melted
Demerara sugar, to garnish
1. Make the filling: In a large bowl, combine the blueberries, sugar, lemon zest, flour and salt. Set aside while you make the biscuit topping.
2. Make the biscuit topping: In a small bowl, combine the sugar and lemon zest, using your fingers to work the zest into the sugar. (This releases the fragrant citrus oils and infuses the sugar.)
3. In a large bowl, combine the flour, baking soda and salt; add the lemony sugar and whisk to combine. Add the butter and toss to coat. Using your fingertips, work the butter into the flour mixture, stopping when the largest pieces of butter are about pea-sized.
4. Slowly stream in the cream, using a fork to toss the flour-butter mixture and distribute the liquid. With a bowl scraper or your hands, fold the dough onto itself a few times to bring it together, scraping the side of the bowl as you go.
5. Generously flour a work surface, then turn the dough out onto the surface. Using floured hands, pat the dough into a rectangle or square about 1 inch thick. Flour the dough, then use a rolling pin to roll it ½ inch thick.
6. Using a small round cookie cutter, cut the dough into as many biscuits as you can, dipping the cutter in flour if it starts to stick. (If you need more biscuits, you can re-roll the scraps and cut out more.)
7. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
8. Pour the filling into a 10-inch cast-iron skillet or other 2-quart baking dish. Arrange the biscuits on top of the filling, nestling them close so they touch. Brush the tops generously with the melted butter, then sprinkle with demerara sugar (if using). Transfer the skillet to the prepared baking sheet, and bake for 10 minutes. Lower the heat to 350°F and bake until the biscuits are golden brown and the blueberries are bubbling, 35 to 40 minutes. Cool slightly before serving.