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Preheat oven to 425F. In a large bowl, combine blueberries, ¼ cup sugar ¼ cup brown sugar, lemon juice, and corn starch.
Stir ingredients well and then pour into a 7x11 baking dish². Set aside and prepare your blueberry cobbler topping.
In a separate large bowl, combine your flour, sugar, baking powder, and salt in a large bowl and mix well.
Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture.
Cut in the butter or stir to combine the grated butter until the mixture resembles coarse crumbs.
Add heavy cream and milk and use a wooden spoon or spatula to stir until ingredients are combined (don't over-mix).
Use your hands to evenly drop and distribute biscuit mixture over the blueberry filling that you prepared earlier. The biscuit batter does not have to totally cover the blueberries, just do your best to evenly distribute it so that it will cook evenly.
Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
Transfer to oven and bake on 425F (220C) for 25-30 minutes or until top is golden brown. Cover cobbler with foil and bake an additional 10-15 minutes or until a toothpick inserted in the center of the biscuit portion comes out clean or with a few dry crumbs.
Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.