“This is so good with those fresh berries! Recipe is from Woman's Day.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place oven rack in lower third of oven.
  2. Heat to 450 degrees F.
  3. You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
  4. Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
  5. Cut in butter with a pastry blender until coarse crumbs form.
  6. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
  7. Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
  8. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
  9. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
  10. Stir in remaining blueberries, blackberries and the vanilla.
  11. Spread in baking dish.
  12. Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
  13. Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
  14. Sprinkle biscuits with remaining 2 T sugar.
  15. Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
  16. Cool in dish on a wire rack.
  17. Serve warm or at room temperature.

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