Total Time
Prep 15 mins
Cook 45 mins

Cook's Illustrated developed this recipe, its very good and easy to make; probably can use the same recipe with other fresh fruit....

Ingredients Nutrition


  1. Heat oven 375 degrees. First prepare the blue berry mixture by whisking together the 4 first ingredients, then add fresh blueberries, toss lightly and finally add the lemon zest and juice. Put the blueberry mixture in a 9-inch deep baking dish, then place the dish on a baking sheet. Bake for 25 minutes.
  2. Meanwhile get the dry and wet ingredients ready. After 25 minutes remove blueberries from oven, and increase oven temp to 425 degrees. First mix the dry ingredients together and then the wet in a separate bowl, then add wet to dry and mix until dough forms.
  3. The dough now needs to be divided into 8 balls. First divide the dough in half, then divide the 2 halves again which makes 4 then divide the four balls half again, which will make 8 balls. Place 7 balls around the perimeter and one in the middle. Mix 1/8 teaspoon cinnamon and 2 teaspoon sugar together and sprinkle on top of dough, place in a 425 degree oven for 15-18 minutes. Allow it to cool and then enjoy ;-).
Most Helpful

Oh, this was so delicious! Between the deliciously light cobbler topping with its wonderful sugar/cinnamon/lemon sprinkling, and the spoon-lickingly yummy blueberry bottom, we were in food heaven! Thanks so much, Acerast, for the recommendation, and Pi-E, for posting this recipe! Made for Best of 2010 Tags.

Katzen March 27, 2011

We loved this recipe - the biscuits were perfect, and the berries were delicious. YUM! Thanks so much, Pi-E! Made for Best of 2010 Tag.

Best of 2011 Hosts March 25, 2011

Wonderful! This was so good that my family ate too much and pushed away from the table groaning. There was just the right amount of sugar, cinnamon and lemon for us and the biscuits were so very light and fluffy. I used blue cornmeal and it gave the biscuits lovely color. I doubled the recipe and put it in a 9 x 13 pan. I could have used a bit more corn starch as they were very juicy berries and were a bit runny. Thanks for a great recipe Pi-E.

Acerast August 13, 2010