Blueberry Cobbler Delight (Print Version)
Bubbly blueberries tucked under crisp biscuits, plus a dash of lemon for extra zing.
# Ingredients:
→ Fruit Mix
01 -
900 g blueberries, fresh
02 -
Pinch of kosher salt
03 -
16 g cornstarch
04 -
2 tsp lemon zest, split
05 -
15 ml fresh lemon juice
06 -
150 g white sugar
→ Biscuit Layer
07 -
25 g white sugar, for dusting
08 -
160 ml heavy cream, extra for brushing
09 -
2 tsp baking powder
10 -
0.5 tsp kosher salt
11 -
115 g cold unsalted butter, cubed
12 -
160 g plain flour
# Steps:
01 -
Let your oven heat up to 190°C. Mix the blueberries, 150 g sugar, cornstarch, 1 teaspoon of lemon zest, lemon juice, and a pinch of salt in a big bowl. Just gently toss everything so the berries don’t get smashed.
02 -
Toss together flour, the rest of your lemon zest, baking powder, and salt in a medium bowl. Add those butter cubes and use your fingers or a fork to rub it all in till it’s crumbly. Slowly add cream so the dough gets kind of messy and sticky.
03 -
Dump the blueberry mix into a medium baking dish. Scoop chunks of dough onto the berries with a spoon or ice cream scoop, and make sure you leave spaces here and there so the good stuff bubbles through.
04 -
Brush a bit of cream across the dough pieces and scatter the last bit of sugar over the top for crunch.
05 -
Slide it all in the oven and bake 47–50 minutes till you see the juice bubbling and the biscuits are brown and crisp. Let it cool 15 minutes or more before you dig in.
# Notes:
01 -
Cold butter and cream help make your biscuits light and fluffy. Don’t stir the dough too much or they’ll turn out tough.