Yield: 8 Servings

ATK

The secret to this cobbler is to bake the berry filling before topping the cobbler with the biscuit dough. Then bake it again to get fluffy, flaky biscuits. This works well because with the berry filling hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top.

For the filling

• 1TBS cornstarch
• 1½tsp grated lemon zest plus
• 1TBS juice, divided
• pinch salt
• ¾cup sugar
• 6cups blueberries

For the biscuit topping

• 1½cups AP flour
• 1½tsp baking powder
• ½tsp baking soda
• ½tsp salt
• 1TBS sugar
• ¾cup buttermilk
• 6TBS unsalted butter, melted

For the filling:

Adjust oven rack to the middle position and heat oven to 375°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, stir together cornstarch, lemon zest, pinch of salt, and sugar. Add blueberries and lemon juice and gently toss to coat. Transfer mixture to an 8-inch square baking dish. Place baking dish on parchment-lined baking sheet.

Place baking sheet in oven. Bake until the filling is hot and starting to bubble around the edges, about 25 minutes.

For the biscuit topping:

While the filling bakes, in a second large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a liquid measuring cup, use a fork to stir buttermilk and melted butter until butter forms small clumps.

To finish the cobbler:

When the filling is ready, remove the baking sheet from the oven and place it on a cooling rack. Increase oven temperature to 475°F and let the filling cool for 10 minutes.

Add buttermilk mixture to bowl with flour mixture. Stir until just combined.

Spray inside of a ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter: Drop scoops of dough evenly onto warm berry filling to make 9 biscuits. Return baking dish (still on baking sheet) to the oven. Bake until biscuits are golden-brown, and a toothpick inserted in the center of a biscuit comes out clean, 12 to 14 minutes.

Place baking sheet on a cooling rack. Let the cobbler cool for at least 30 minutes before serving.