An easy and delicious dessert for two, especially topped with some lightly sweetened whipped cream or vanilla ice cream.
Start by tossing together blueberries, sugar, lemon juice and zest, and flour.
Make the biscuit dough by mixing the dry ingredients, and crumbling in the butter pieces with your fingers. Try to work quickly so the butter doesn’t melt completely. You want to get most of the butter into small crumbly bits, with just a few bigger lumps. Then, add the sour cream. I had trouble getting the sour cream to mix well, and ended up just using my hands to get everything incorporated. Just make sure to gently mix everything and only knead a few times, or the dough will be tough. It’s ok if it looks kind of shaggy, undermixed biscuit dough is better than overmixed!
Throw the berry mix into two ramekins, mine hold about a cup of stuff, whatever you have that fits everything and can go in an oven should be fine. Tear up the biscuit dough into pieces and lay them on top of the berries, to make a cobbler topping. Oh and put your cobblers on a baking sheet lined with foil, because they will probably bubble over and that is very hard to clean off an oven.
All baked and brown and bubbly! Waiting an hour will let the juices set and make for a really nice thick texture, but I won’t blame you for digging in immediately.
Prep time: 10 minutes
Bake time: 20-25 minutes
1/2 cup + 1 tablespoon all-purpose flour, divided
1 tablespoon + 1/3 cup sugar, divided
1/2 teaspoon baking powder
pinch kosher salt
2 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
3 tablespoons sour cream
2 cups fresh blueberries (about 1 pint)
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1. Preheat oven to 375 degrees. Whisk 1/2 cup flour, 1 tablespoon sugar, baking powder, and salt in a large bowl.
2. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in sour cream. Knead in bowl until a biscuit-like dough forms, 5–7 turns.
3. Combine remaining 1/3 cup sugar, remaining 1 tablespoon flour, berries, lemon juice, and zest in a large bowl. Toss to coat.
4. Pour berries into two ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
5. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes. Let cool for at least 1 hour (if you can!).
Recipe adapted from bonappetit.com/recipe/blueberry-drop-biscuit-cobblerby