Lemon Blueberry Cobbler

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Lemon Blueberry CobblerA cobbler makes shoes. Shoes make the man. Man made fire. Fire creates ashes. Ashes fertilize soil. Soil bears trees. Trees produce fruit. Baked fruit needs a hat, but was mistakenly sent to the cobbler. Now, does the name make sense? In my dreams.

  • Yield: 4 to 6 Servings
  • Total Time: 1 Hour


  • 24 oz frozen blueberries
  • 0175 cup granulated sugar
  • 3 Tbsp lemon juice (1 large lemon)
  • 1 tsp lemon zest, firmly packed
  • 2 Tbsp tapioca starch
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp lemon zest, firmly packed
  • 2 Tbsp granulated sugar, divided
  • 6 Tbsp unsalted butter, cold, cut into ½ inch cubes
  • 0.175 cup buttermilk
How to Make It
  1. Preheat the oven to 400°F.
  2. In a mixing bowl, combine blueberries, sugar, lemon juice, lemon zest, and tapioca starch. Pour the mixture into a baking dish. Transfer the baking dish to the oven and bake for 15 minutes. Stir halfway through to ensure berries are evenly warmed.
  3. While the berry mixture is warming, make the topping. In a large mixing bowl, whisk together flour, baking powder, salt, lemon zest, and 1 tablespoon of sugar.
  4. Add the butter cubes and incorporate into the flour mixture with a pastry cutter or squeeze with your fingertips until the pieces of butter are consistently smaller than peas. Add buttermilk and knead with your hands until a consistent dough forms.
  5. Remove berry mixture from the oven. Form 9 free-form biscuits from the dough and place evenly atop the berry mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar atop the biscuit dough. Transfer the baking dish to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown.
  6. Remove the cobbler from the oven and serve warm with ice cream or whipped cream.

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