Blueberry Drop-Biscuit Cobbler

Blueberry Drop-biscuit Cobbler Recipe

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Lynette !


Great for when blueberries are in season! This can be assembled in minutes and the topping is both tender and crunchy. Top with the vanilla ice cream.....a must!

★★★★★ 1 vote
15 Min
50 Min


1 1/2 c
all-purpose flour
3 Tbsp
all purpose flour
3 Tbsp
1 c
1 1/2 tsp
baking powder
1/2 tsp
kosher salt
6 Tbsp
unsalted butter, chilled, cut into 1/2 inch pieces
1/2 c
creme fraiche or sour cream
1 Tbsp
creme fraiche or sour cream
6 c
fresh blueberries
2 Tbsp
fresh lemon juice
1 Tbsp
freshly grated lemon zest
vanilla ice cream


1Preheat oven to 350 degrees.
2Whisk 1 1/2 cups flour, 3 tbsp sugar, baking powder and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make the dough tough).
3Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice and zest in a large bowl. Toss to coat.
4Pour into a 8 x 8 x 2 inch baking dish or into six 6-oz ramekins. Tear biscuit topping into quarter-size crumbles. Scatter over the berries.
5Bake cobbler until the juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins ro 45-50 minutes for the baking dish. Let cool for at least one hour.

About Blueberry Drop-Biscuit Cobbler

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #blueberries