Blueberry Cobbler with Cream Cheese Biscuit Topping

Blueberry Cobbler with Cream Cheese Biscuits

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5 from 3 votes

Blueberry Cobbler with Cream Cheese Biscuit Topping

Summery blueberry biscuit dessert

Prep Time25

Cook Time30

Cool Time15

Servings: people

Author: Sam Maccini

Equipment

8 or 9 inch Pan cast iron, cake pan, oven safe skillet, pie dish (all work!)
1 medium sauce pan

Ingredients

Cream Cheese Buttermilk Biscuits

3 ¼ cup all purpose flour spooned & leveled
2 tbs baking powder
1 ½ teaspoon salt
¼ cup honey
12 tbs unsalted butter (6oz) cold
1 cup buttermilk cold
4 oz cream cheese cold
coarse sugar optional for crunchy topping

Blueberry Filling

5 cups fresh blueberries (24oz or about 2 large pints)
1 tbs lemon juice
zest of lemon
¼ cup honey
¼ cup white sugar
1 tbs water
1 tbs cornstarch

Instructions

Blueberry Filling: In a medium sauce pan, add 3 cups of fresh blueberries, juice & zest of lemon, honey and sugar. Cook on medium-low for about 5-8 minutes, tossing often, until blueberries are starting to burst and sugar is dissolved. Raise heat a little, cooking about 8 more minutes or until blueberries are mostly all burst and bubbling.
Mix cornstarch & water in small dish. Carefully remove blueberries from heat & add cornstarch mixture. Stir, then pour hot blueberry filling over fresh blueberries. Let everything sit and cool a bit while we make biscuits.
Make Buttermilk Biscuits: Make biscuit dough. (If you want more detail - there is a guide here). In a large bowl add flour, baking powder and salt. Add cold butter & squeeze and break up with your hands or pastry cutter until the butter is varying sizes (some pea sized, some nice big boys). Add buttermilk & honey.
Mix with wooden spoon or spatula until dough is shaggy and everything is incorporated & still feels cold to the touch. It will look chunky & have a good amount of dry bits. Dump onto lightly floured surface. Pat the edges into a square. Cut this square into 4 pieces and stack them on top of each other like a big tower. Flatten. It may have lots of dry pieces. Repeat this a 2 times. Cut it into 4 pieces one more time.
Add Cream Cheese: Cut 4 oz of cream cheese into 3 slices. Flatten the cream cheese a little with your fingers and lay one slice on top of each square, leaving one with no cream cheese. Stack them again leaving the non-cream cheese biscuit on top. Press from the top and flatten the tower. Press it into a thick square 1-1.5 inches thick. Cut in 6-9 squares or with circle biscuit cutter to make about 6-9 biscuits depending on the size you choose.
Preheat oven to 400° & Bake: Add blueberry filling to the bottom of 9inch baking dish and spread evenly. Add buttermilk biscuits on top, they should be touching or at least very close together. Brush tops of biscuits with buttermilk & top with coarse sugar. Bake 30 minutes or until biscuits are raised & golden with a gorgeous crispy top. Let cool 15 minutes so blueberries can set a little. Serve with vanilla ice cream (a must!)

Notes

Best eaten right away but can be re-heated in oven after one night at 400° until biscuits are warmed through.
CANNED BISCUITS: can be used but follow bake times given with the biscuits you choose

Nutrition