A Refreshing Twist On A Classic Dessert, This Blueberry-Lemon Biscuit Cobbler Combines Sweet Blueberries, A Hint Of Lemon, And Soft Biscuit Topping – A Perfect Balance Of Fruit And Comfort!
This Blueberry-Lemon Biscuit Cobbler is a favorite dessert in our house because it’s the perfect combination of sweet, tart, and comfort! I decided to make this because I wanted a dessert that felt fresh and light but still comforting and indulgent.
The juicy blueberries are complemented by a zesty hint of lemon, and the biscuit topping is soft and flaky – just the way a cobbler should be. My family loves it because it’s easy to prepare, can be served warm with a scoop of vanilla ice cream or whipped cream, and it’s bursting with delicious summer flavors. It’s the perfect treat for any occasion!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries work perfectly in this recipe! Just make sure to thaw them and drain any excess liquid before using them in the cobbler. They may release more juice during baking, making the cobbler even more flavorful!
Q: Can I make the biscuit topping ahead of time?
A: You can prepare the biscuit dough ahead of time, then store it in the fridge for up to 24 hours. When you’re ready to bake, just add it to the blueberries and bake as directed.
Q: Can I use a different type of fruit?
A: Absolutely! You can use other berries like blackberries, raspberries, or strawberries, or even switch to peaches or apples for a different flavor. Just be sure to adjust the sugar depending on the sweetness of the fruit.
Q: How do I know when the biscuit topping is done?
A: The biscuit topping should be golden brown and cooked through. You can check by inserting a toothpick into the center of the biscuit topping – it should come out clean. If the topping is golden but still a little doughy, continue baking for a few more minutes.
Q: Can I make this cobbler gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend for the biscuit topping to make it gluten-free. You may need to adjust the amount of milk to get the right dough consistency.
What You Need to Make Blueberry-Lemon Biscuit Cobbler
For the Blueberry Filling:
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (or regular milk)
For Garnish (optional):
- Fresh lemon zest
- Whipped cream or vanilla ice cream
How to Make Blueberry-Lemon Biscuit Cobbler
1. Prepare the blueberry filling:
Preheat your oven to 375°F (190°C). In a large bowl, combine the blueberries, sugar, lemon zest, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Stir gently to combine, making sure the blueberries are well-coated. Transfer the mixture into a greased 9×9-inch baking dish or similar-sized dish.
2. Make the biscuit topping:
In a separate bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the cold cubed butter to the dry ingredients and use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk and stir just until the dough comes together. Be careful not to overmix.
3. Assemble the cobbler:
Drop spoonfuls of the biscuit dough on top of the blueberry mixture, leaving a little space between each spoonful to allow the dough to spread as it bakes. It’s okay if the filling is slightly exposed – the biscuit topping will rise during baking.
4. Bake the cobbler:
Bake the cobbler in the preheated oven for 35-40 minutes, or until the biscuit topping is golden brown and cooked through, and the blueberry filling is bubbling. You can check the biscuit topping by inserting a toothpick into the center – it should come out clean.
5. Serve:
Let the cobbler cool for about 10 minutes before serving. Garnish with fresh lemon zest, and serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips
- For a golden topping: Brush the biscuit dough with a little milk or cream before baking for a golden, shiny finish.
- For extra flavor: Add a sprinkle of cinnamon or nutmeg to the biscuit topping for a warm, cozy flavor.
- Make it ahead: You can prepare the filling and biscuit dough separately, store them in the fridge, and assemble and bake the cobbler when you’re ready to serve it.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “This Blueberry-Lemon Biscuit Cobbler is a hit! The blueberries are perfectly sweet, and the biscuit topping is light and flaky. I love the fresh lemon flavor too. A new favorite!”
🌟🌟🌟🌟 Rachel S. – “What a delicious twist on a classic cobbler! The lemon adds such a fresh flavor to the blueberries, and the biscuit topping is perfect. We served it with ice cream – so good!”
🌟🌟🌟🌟🌟 Sophie W. – “This cobbler is absolutely amazing! The flavors are so balanced, and the biscuit topping is just the right texture. My family loved it!”
🌟🌟🌟🌟 Emma B. – “I made this cobbler for dessert, and it was a huge hit! The blueberries were juicy and flavorful, and the biscuit topping was perfectly soft and golden.”
🌟🌟🌟🌟🌟 Jessica H. – “This cobbler is everything I want in a dessert! It’s fruity, sweet, and the lemon zest adds the perfect brightness. Definitely making this again!”
Printable Recipe
Blueberry-Lemon Biscuit Cobbler
This Blueberry-Lemon Biscuit Cobbler combines sweet blueberries, a hint of lemon, and a soft, flaky biscuit topping. It’s a comforting, delicious dessert that’s perfect for any occasion!
Ingredients
- For the Blueberry Filling:
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
- For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (or regular milk)
- For Garnish (optional):
- Fresh lemon zest
- Whipped cream or vanilla ice cream
Instructions
1. Prepare the blueberry filling:
- Preheat your oven to 375°F (190°C). In a large bowl, combine the blueberries, sugar, lemon zest, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Stir gently to combine, making sure the blueberries are well-coated. Transfer the mixture into a greased 9x9-inch baking dish or similar-sized dish.
2. Make the biscuit topping:
- In a separate bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the cold cubed butter to the dry ingredients and use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk and stir just until the dough comes together. Be careful not to overmix.
3. Assemble the cobbler:
- Drop spoonfuls of the biscuit dough on top of the blueberry mixture, leaving a little space between each spoonful to allow the dough to spread as it bakes. It’s okay if the filling is slightly exposed – the biscuit topping will rise during baking.
4. Bake the cobbler:
- Bake the cobbler in the preheated oven for 35-40 minutes, or until the biscuit topping is golden brown and cooked through, and the blueberry filling is bubbling. You can check the biscuit topping by inserting a toothpick into the center – it should come out clean.
5. Serve:
- Let the cobbler cool for about 10 minutes before serving. Garnish with fresh lemon zest, and serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
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If You Enjoyed This Recipe, Please Share!
If you loved this Blueberry-Lemon Biscuit Cobbler, please share it with your friends and family! It’s the perfect light, fruity dessert, and I’m sure everyone will enjoy it. Share it on social media and tag me – I’d love to see how your cobbler turns out!
