Blueberry Cobbler

By Simply Home Cooked

Ingredients

For the Blueberry filling
8 cups blueberries thawed and drained if frozen
1/3 cup brown sugar
1/4 tsp salt
2 1/2 cornstarch
1 tsp vanilla extract
Zest of 1 lemon
2 Tbsp lemon juice
For the biscuit topping
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter (shredded)
1 cup buttermilk cold
2 Tbsp unsalted melted butter for brushing on top
coarse sugar for topping

Prep Time15mins
Cook Time30mins
Servings12

Instructions

Add all the blueberry filling ingredients into a large bowl.

Then mix everything together using a large spoon and set aside.

In a separate bowl sift together the flour, baking powder, salt, and sugar.

Now add in the shredded cold butter. (I used a box grater to shred the butter). Mix the butter into the flour using your clean hands. Tip: try to work fast so that the butter does not get too warm and melt.

Pour the cold buttermilk right into the flour and butter mixture.

Mix everything together with a wooden spoon until the biscuit dough comes together into a scoop-able consistency.

Add the prepared blueberry filling into a 9x13 inch baking dish.

Then use a medium-size cookie scoop to scoop out dollops of the biscuit dough on top of the blueberries.

Now melt 2 Tbsp of unsalted butter and bush the butter over the biscuit dough with a pastry brush. Then sprinkle a little bit of course sugar on top.

Bake at 375 degrees Fahrenheit for about 30 minutes. Serve warm with vanilla ice cream.