Callie's Blueberry Cobbler

Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Yield:
6-8 servings

Ingredients

BLUEBERRY COBBLER

  • 3 tablespoons butter
  • 2 tablespoons White Lily Self-Rising Flour
  • 1-pound fresh blueberries
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 10 frozen buttermilk biscuits
  • 1 tablespoon turbinado sugar
  • Whipped Cream or Vanilla Ice Cream for topping

WHIPPED CREAM

  • 1-pint heavy whipping cream
  • ¼ teaspoon pure vanilla extract
  • 2 teaspoons sugar

Instructions

BLUEBERRY COBBLER

  1. Preheat the oven to 350°F.
  2. Melt 2 tablespoons of butter in an 8 ½ - 9” cast iron skillet or pie dish.
  3. Add the flour to the melted butter. Mix until a smooth paste forms. Add blueberries, white sugar, vanilla, and cinnamon; mix well. Stir in the lemon zest and juice.
  4. Top blueberry mixture with the frozen biscuits. Brush the biscuit tops with the reserved melted butter and sprinkle with turbinado sugar.
  5. Cover with aluminum foil. Bake 20 minutes.
  6. Remove the foil and bake for an additional 10 minutes or until biscuits are golden brown.
  7. Allow to cool slightly, serve warm. Top with whipped cream or your favorite vanilla ice cream!

WHIPPED CREAM

  1. Chill the beaters of your mixer and bowl in the freezer for 20 minutes.
  2. Pour heavy whipping cream into cold bowl. Whip the cream for 2 to 3 minutes, starting at low speed and increasing to high speed, until cream begins to thicken.
  3. Add the vanilla and sugar, whip until soft peaks form.
  4. Store in the refrigerator until it’s time to serve! (Note: You can also whip the cream by hand with a whisk!)

Nutrition

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Cobblers may also be prepared with a pie crust topping. Use the White Lily® recipe for a double-crust 9-inch pie.

Baking Tip

Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.