Lemon Biscuit Blackberry Cobbler
Blackberries cooked with lemon and sugar under a tender drop biscuit topping, baked until golden and bubbling.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Pastry cutter
Ingredients
Main Ingredients
- 4 cup blackberries fresh or frozen
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 cup all purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter cubed
- ¾ cup milk
- 1 tsp vanilla extract
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a dish.
- Fruit. Toss the berries with the sugar, lemon juice, and zest.
- Dough. Cut the butter into the dry mix and stir in the milk and vanilla.
- Top. Drop spoonfuls of dough over the berries.
- Bake. Bake 30 to 35 minutes and cool 10 minutes.
Notes
Substitutions: Use peaches or raspberries in place of blackberries.
Tips: Keep the butter cold and leave gaps in the topping.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.