- 4 cups fresh or frozen blueberries, thawed
- 3/4 cup sugar, divided
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 2 teaspoons grated lemon peel
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons cold butter
- 3/4 cup buttermilk
- In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
- In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
- Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.
Reviews for Blueberry Biscuit Cobbler
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"Great summer dessert while berries are in season."
"I haven't tried this yet,but I will.I am going to use pie crust ilo the topping. The rest looks easy as blackberry cobbler.I'll let you all know how the pie crust works ."
"I was excited to see this recipe as my diabetic husband LOVES blueberries. However, I will not be making it. The carb count is more than half of what he is allowed for a meal! Also, FYI, 45 grams of carbs is 3 starches not 2. The ratio is 15 grams of carb is equal to 1 starch. This recipe would be out of range for most diabetics."
"Delicious!! Enjoyed every bite..will definitely make this again!!"
"Simply delicious. I found the biscuit topping the perfect texture, not thin. The blueberry mixture was also the perfect thickness for a cobbler. Will be making again."