• Start by preheating the oven to 375°F/190°C. I recommend using a 13x9-inch casserole pan for this recipe, or something similar in size. Line the inside of the pan with Reynolds Wrap® Heavy Duty Foil.

Preparing the Filling:

• Into a large bowl, add the blueberries, sugar, vanilla, salt, all-purpose flour and cornstarch. Add the zest of two large lemons, then squeeze the juice of one lemon into the bowl.
• Toss everything together, then transfer the blueberry filling into the prepared casserole.

Making the Biscuits:

• Next, prepare the biscuit topping. Cube the butter into small pieces and place it into the freezer for 15 minutes.
• Place the flour, sugar, baking powder, baking soda, and salt into a food processor. Add the cold butter and pulse until fine crumbs form.
• If you don’t have a food processor, use a pastry blender or two large forks to cut the butter into the dry ingredients until you have small bits of butter coated in flour.
• Transfer the butter and flour mixture into a mixing bowl. Add the zest of one lemon, then toss to coat in the flour. Make a well in the center and pour in the buttermilk and vanilla. Mix everything together until the batter is uniform and fluffy.
• Use a scoop or a large spoon to drop large spoonful’s of the biscuit batter over the blueberries. If desired, sprinkle the biscuits with sugar over the top.

Baking Instructions:

• Bake the lemon blueberry cobbler at 375°F/190°C for 25 minutes on the center rack. Remove the cobbler from the oven and gently tent it with another sheet of Reynolds Wrap® Heavy Duty Foil. This will keep the biscuits from getting too dark.
• Continue baking the cobbler for approximately 15 more minutes, until the biscuits are golden and baked.

Serving Suggestions:

• Once baked, allow the cobbler to cool at room temperature for at least 30 minutes. The berry filling will be extremely hot right out of the oven! Cooling the cobbler slightly will also allow the filling to thicken further.
• Use a large spoon for serving and make sure to get some biscuit and lots of filling. Add vanilla ice cream or whipped cream on the side and enjoy!
• Store leftovers covered and in the refrigerator. For best results, enjoy within 3 days. Reheat leftovers in the microwave and enjoy the cobbler warm.

For Whipped Cream: (optional)

• Pour chilled heavy cream into a large measuring cup or small mixing bowl. Add the vanilla extract and powdered sugar. For more lemon flavor, add the zest of one large lemon.
• Whisk the cream for 3 to 4 minutes until stiff peaks form. Start on a slow speed, gradually increasing to high, to prevent splatters.
• Keep the whipped cream chilled until ready to serve.

Notes:

• Nutritional facts calculated without whipped cream. Add an additional 50 calories per tablespoon of whipped cream.