A simple and delicious summer treat with intense blueberry flavor. Serve warm with a scoop of ice cream or sweetened whipped cream.
For the blueberry mixture:
- ¾ cup granulated sugar (170g)
- 2 tablespoons cornstarch (plus 1/2 tablespoon more for a thicker cobbler)
- ½ cup boiling water (4oz)
- 6 cups fresh or frozen blueberries (20oz)
- zest and juice of 1 lemon
- 1 tablespoon unsalted butter
For the biscuit topping:
- 2 cups all-purpose flour (252g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled (3oz)
- ¾ cup buttermilk, well shaken (6oz)
- coarse sugar for topping biscuits
To prepare the blueberry mixture:
In a large saucepan combine ¾ cup sugar, cornstarch and boiling water. Warm over medium heat until the mixture boils. Cook for 1 minute or until thickened. Add the blueberries and stir to combine. Gently cook the blueberry mixture for 1 minute then remove from the heat. Add the lemon zest and lemon juice.
Pour the blueberries into the prepared pan. Cut the butter into small pieces and scatter on top of the blueberries. Set aside.
To prepare the biscuits:
In a medium mixing bowl combine the flour, sugar, baking powder, baking soda and salt. In a small bowl whisk together the melted butter and buttermilk. Add the buttermilk mixture to the flour and sugar. Using a rubber spatula, stir until combined.
Lightly coat a ¼ cup dry measuring cup with vegetable cooking spray. Scoop the biscuit dough into the cup (heaping) and dollop on top of the blueberries. You should have 9-biscuits spaced equally over the blueberries.
Sprinkle coarse sugar over the biscuits. Bake for 30 to 40 minutes or until the biscuits are lightly browned and the berries are bubbling. Cool slightly before serving.
The juices will thicken as the cobbler cools.
If using frozen blueberries do not thaw first.
Top with vanilla ice cream or sweetened whipped cream, if desired.