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Blueberry Biscuit Cobbler

 Blueberry Biscuit Cobbler
With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light—but it is! —Mary E. Relyea, Canastota, New York
8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.

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Blueberry Biscuit Cobbler (continued)

Nutritional Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.