The Best Lemon Blueberry Cobbler with Buttermilk Biscuits with Reynolds Wrap

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F/190°C. Line a 13x9-inch casserole dish with heavy duty foil.
2. In a large bowl, combine the blueberries, sugar, vanilla, salt, flour and cornstarch. Add the zest of two large lemons and the juice of one lemon, then toss and spread the filling in the prepared dish.
3. Cube the butter and freeze it for 15 minutes.
4. Pulse the flour, sugar, baking powder, baking soda and salt in a food processor. Add the cold butter and pulse until fine crumbs form. (Without a processor, cut the butter in with a pastry blender or two forks until it forms small flour-coated bits.)
5. Move the mixture to a bowl and add the zest of one lemon, tossing to coat. Make a well, then mix in the buttermilk and vanilla until the batter is smooth and fluffy.
6. Drop large spoonfuls of the batter over the blueberries and sprinkle with sugar if you like.
7. Bake at 375°F/190°C on the center rack for 25 minutes. Cover loosely with a second sheet of foil to keep the biscuits from darkening, then bake about 15 more minutes until the biscuits are golden and cooked through.
8. Let the cobbler cool at room temperature for at least 30 minutes before serving so the filling can thicken.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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