Cinnamon Biscuit Blueberry Cobbler - warm cinnamon biscuits atop a bubbling fresh blueberry sauce and served with vanilla ice cream.
Course
Dessert
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings9servings
Calories284kcal
AuthorBarry C. Parsons
Ingredients
For the blueberry bottom layer
¾cupsugar
1 ½tbspcorn starch
6cupsblueberries
4tbsplemon juice
1tsplemon zestfinely grated
For the cinnamon cobbler biscuits
1 ½cupsflour
¼cupsugar
1 ½tspbaking powder
1tspcinnamon
¼cup+ 2 tbsp very cold buttercut in cubes
1egg
½cupmilk
2tspvanilla extract
Instructions
Mix together the sugar, cornstarch, blueberries, lemon juice and zest until well combined.
Pour into the bottom of an ungreased 9x9 inch glass baking dish.
NOTE: This recipe uses fresh blueberries. If using frozen blueberries, allow them to thaw completely and come to room temperature before using them in this recipe.
For the cinnamon cobbler biscuits
Sift together the flour, sugar baking powder and cinnamon.
Cut in the butter with a pastry cutter or in a food processor until it resembles a coarse meal.
Beat together the egg, milk and vanilla extract.
Add to dry ingredients and mix together just until dough forms. Pat the dough to a one inch thickness and cut out 9 biscuits with a biscuit cutter. Egg wash the tops of the biscuits and sprinkle the tops with a little sugar. Place the biscuits on top of the blueberry mixture.
Bake in a 350 degree F oven for approximately 30 - 40 minutes or until the blueberries are bubbling at the center of the pan and the tops of the biscuits are golden brown.