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Blueberry Lemon Cobbler

Blueberry Lemon Cobbler

A favorite of mine; this blueberry lemon cobbler is perfection to the end of any meal, best served warm with a scoop of cold ice cream. This allows for an amazing contrast between the cold of the cobbler and the warmth of the ice cream. Chances are, there will be no leftovers with this amazing tasting dessert, but on the off chance there are, just cover with plastic wrap and refrigerate for later. I know from experience that this makes a perfect late-night snack or a quick, but yummy tasting breakfast.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients
  

Filling

  • 5 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

Biscuit Topping

  • 1 cup Bisquick
  • 2 tbsp granulated sugar
  • ½ tsp baking soda
  • 4 tbsp butter (cold)
  • ½ cup buttermilk

Instructions
 

  • Preheat the oven to 350°F and grease a deep-dish 9-inch pie plate.
  • To prepare the blueberry filling, gently stir five cups of fresh blueberries, two tablespoons of granulated sugar, two tablespoons of cornstarch, one teaspoon of lemon juice, and one-half teaspoon of vanilla extract together in a large bowl. Transfer to the prepared dish.
  • In a large bowl or food processor, combine one cup of Bisquick, two tablespoons of granulated sugar, and one-half teaspoon of baking soda. Using a pastry cutter or two knives, cut four tablespoons of cold butter into the mixture until it resembles a coarse meal. (A food processor works great for this step). Gently pour inone-half cup of buttermilk, and mix just until the dough comes together. Be careful not to overwork the dough, or you will end up with tough, dry biscuits.
  • Place the dough over the blueberries. (The dough will spread as it bakes, giving the cobbler that rustic appeal).
  • Bake forforty-five minutes, or until a toothpick inserted into the biscuit topping comes out clean. If the biscuit topping browns too much before it’s cooked, loosely tent with foil.
  • Set aside and cool on a wire rack for approximately five minutes before serving.
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