Blueberry Lemon Cobbler
Cuisine: American
Author: Kitchens
Buttermilk Biscuit Crust:
  • 3 Cups self-rising cake flour
  • 3/4 Cup unsalted butter
  • 1 1/4 Cups buttermilk
  • 3 pints blueberries rinsed and picked over
  • 3/4 Cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons unsalted butter
For Finishing:
  • buttermilk
  • sugar
  1. FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.
  2. FOR THE FILLING: Preheat oven to 450 degrees F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling.
  3. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar.
  4. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
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