“This is so good with those fresh berries! Recipe is from Woman's Day.”

Ingredients Nutrition


  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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