recipe

This fruity dessert featuring sweet, tart blueberries and a flaky biscuit topping is sure to turn you into a cobbler gobbler!

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Intermediate
time
  • 1½ hours, plus 30 minutes cooling time
yield
  • Serves 8

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Prepare Ingredients

Filling

1 tablespoon
cornstarch
1½ teaspoons
grated lemon zest plus 1 tablespoon juice, zested and squeezed from 1 lemon, measured separately
Pinch
salt
¾ cup (5¼ ounces)
sugar
6 cups (30 ounces)
blueberries

Biscuit Topping

1½ cups (7½ ounces)
all-­purpose flour
1½ teaspoons
baking powder
½ teaspoon
baking soda
½ teaspoon
salt
1 tablespoon
sugar
¾ cup (6 ounces)
buttermilk
6 tablespoons
unsalted butter, melted
Vegetable oil spray

Gather Baking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • 2 large bowls
  • Rubber spatula
  • 8-­inch square baking dish
  • Whisk
  • Liquid measuring cup
  • Fork
  • Oven mitts
  • Cooling rack
  • ¼-­cup dry measuring cup
  • Toothpick
1
 

For the filling: Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
1 tablespoon
cornstarch
1½ teaspoons
grated lemon zest plus 1 tablespoon juice, zested and squeezed from 1 lemon, measured separately
Pinch
salt
¾ cup (5¼ ounces)
sugar
6 cups (30 ounces)
blueberries

In large bowl, use rubber spatula to stir together cornstarch, lemon zest, pinch salt, and ¾ cup sugar. Add blueberries and lemon juice and gently toss to coat.

 
3
 

Use rubber spatula to scrape mixture into 8-­inch square baking dish. Place baking dish on parchment-­lined baking sheet. Place baking sheet in oven. Bake until filling is hot and starting to bubble around edges, about 25 minutes.

 
4
 
1½ cups (7½ ounces)
all-­purpose flour
1½ teaspoons
baking powder
½ teaspoon
baking soda
½ teaspoon
salt
1 tablespoon
sugar
¾ cup (6 ounces)
buttermilk
6 tablespoons
unsalted butter, melted

For the biscuit topping: While filling bakes, in second large bowl, whisk together flour, baking powder, baking soda, ½ teaspoon salt, and remaining 1 tablespoon sugar. In liquid measuring cup, use fork to stir buttermilk and melted butter until butter forms small clumps.

 
5
 

When filling is ready, use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Increase oven temperature to 475 degrees and let filling cool for 10 minutes.

 
6
 

Add buttermilk mixture to bowl with flour mixture. Use clean rubber spatula to stir until just combined.

 
7
 
Vegetable oil spray

Spray inside of ¼-­cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use rubber spatula to scrape off extra batter. Drop scoops of dough evenly onto warm berry filling to make 9 biscuits.

 
8
 

Use oven mitts to return baking dish (still on baking sheet) to oven. Bake until biscuits are golden brown and toothpick inserted in center of 1 biscuit comes out clean, 12 to 14 minutes.

 
9
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let cobbler cool for at least 30 minutes before serving.