Blueberry-Drop Biscuit Cobbler

I was looking for a simple dessert after a meal of hamburgers and grilled chicken/goat cheese and arugula sandwiches.  This was the perfect ending.  Served with some simple vanilla Blue Bell ice cream.  I'm from Texas OK?  I love Blue Bell.  The little creamery in Brenham, Texas.

 

Blueberry-Drop Biscuit Cobbler

Bon Appétit  | August 2012

by Soa Davies

user rating

100% would make it again

at a glance

main ingredients Blueberry
type Kid-Friendly,  Quick & Easy,  Pie/Tart
dietary considerations Vegetarian,  High Fiber

enlarge image

yield: Makes 6 to 8 servings

active time: 15 minutes

total time: 2 hours (includes baking and cooling time)

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and... more ›

Ingredients

• 1 1/2 cups plus 3 tablespoons all-purpose flour
• 3 tablespoons plus 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup plus 1 tablespoon crème fraîche or sour cream
• 6 cups fresh blueberries (about 2 pounds)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest

Preparation

Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).

Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.