- 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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"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."
"I have to agree with some of the other Reviews. This does not have a biscuit like texture, The batter is very thin. Some of mine ran through to the bottom of the dish. Still it was fresh, warm and enjoyable.Janie"
"The recipe is easy to make, but I found it too sweet and would cut back on the amount of sugar and omit the cinnamon and nutmeg next time. Also wasn't crazy about the dumplings, also too sweet, I would use a crumble topping. The berries become glued to the dumplings when cooled."