The Best Blueberry Ginger Cobbler

A blueberry and ginger cobbler with a buttery biscuit top. This easy dessert comes together quickly is perfect when paired with a scoop of vanilla ice cream.

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Prep Time 10

Cook Time 35

Course Dessert

Servings slices

Ingredients

Biscuit topping:

1 1/3 C. Flour
1/3 C. Sugar plus a little to sprinkle over the top
6 Tbsp. Butter. Cold and cut into pieces
1/2 Tbsp. Baking powder
3/4 C. Buttermilk
1/2 tsp. Salt

Blueberries Filling:

5 C. Blueberries
1/3 C. Honey
1/2 Tbsp. Grated ginger
1 lemon zested and juiced
1 tsp. Vanilla extract
2 Tbsp flour

Instructions

Preheat oven to 375 degrees. Add the blueberries, grated ginger, honey, lemon zest and juice, flour and vanilla to an 8x8 baking dish or plan. Stir well.
Whisk together the flour, sugar, salt and baking powder. Pour into a stand mixer and add butter. Mix until the butter is starting to incorporate into the flour mixture and has broken into small pieces. Add in the buttermilk and mix until just combined.
If you do not have a stand mixer, cut the cold butter in using a fork or pastry cutter.
Using a spoon or cookie scoop, place the biscuit dough onto the blueberries in small scoops. Gently spread out the biscuit topping to form a level layer, covering all the blueberries. Sprinkle a little bit of sugar over the biscuit. Bake for 35-40 minutes or until the biscuits are fully cooked through. Let cool slightly before enjoying!

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