Luscious Lemon-Infused Blueberry Cobbler with Golden Biscuit Crown

1. Preheat Oven

Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil to catch any spills.

2. Prepare Fruit Filling

In a large bowl, whisk together the sugar and cornstarch. Add the blueberries, lemon juice, and ground cinnamon, tossing everything until the blueberries are evenly coated and glossy. Transfer this mixture to a 9-inch deep-dish glass pie plate and cover it snugly with foil.

3. Prepare Biscuit Topping

Line another baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, 1/4 cup of sugar, baking powder, baking soda, and salt. In a separate medium bowl, stir together the chilled buttermilk and melted butter until small clumps form. Combine the wet and dry ingredients by stirring them together gently with a rubber spatula until just incorporated.

4. Parbake Biscuits

Using a greased 1/4-cup measure, scoop and drop the biscuit dough onto the parchment-lined baking sheet. Sprinkle the tops with the remaining 2 teaspoons of sugar mixed with the ground cinnamon. Parbake the biscuits for about 10 minutes until they are puffed and lightly browned.

5. Bake Fruit Filling

While the biscuits are parbaking, place the fruit filling in the oven and bake for 20-25 minutes until the juices are hot and bubbly.

6. Combine Biscuits and Filling

Remove the fruit filling from the oven, uncover it, and give it a gentle stir. Arrange the parbaked biscuits on top of the hot filling. Return the assemblage to the oven and bake for an additional 15 minutes until the biscuits are golden brown and crisp, and the fruit is bubbling around the edges. Let the cobbler cool for about 10 minutes before serving.