Best in the world! Blueberries absolutely shine in this recipe. The blueberry base is not too sweet and has a hint of lemon. Then it's topped with a phenomenal biscuit meets snickerdoodle topping that compliments it perfectly. This recipe is perfect and gets rave reviews every time I make it!
Preheat oven to 375 degrees.
Pour blueberries into a 10-inch (2-quart) round baking dish. I always use a 10-inch CorningWare Quiche dish.
In a small bowl, combine sugar and lemon zest. Use your fingers to work the lemon zest into the sugar, until it's light yellow and very aromatic. This releases the oils for more flavor. Once combined, whisk in flour until thoroughly combined.
Sprinkle lemon sugar mixture evenly over blueberries. Use a spoon to work a little bit of the sugar down into the berries, and make sure that there are no mounds left on top.
In a fresh bowl, whisk flour, sugar, baking powder, and salt until well combined. Using a pastry blender, cut butter into the flour mixture until the biggest pieces are the size of a pea. In a separate bowl, whisk together egg and vanilla. Then add this to the flour/butter mixture using a fork to blend until dough starts to hold together. Finish blending with fingers, with dough forming little clumps. Do not overwork.
Sprinkle biscuit crumble evenly over fruit filling. Dust top of cobbler with last tablespoon of sugar and freshly ground nutmeg.
Bake until topping is golden brown and filling is bubbly, about 40-45 minutes. If it's getting too brown, you can top the cobbler with tin foil halfway through baking. (I usually don't need to cover mine.)
Let cool for about 15 minutes, then enjoy with a whole bunch of premium vanilla ice cream!
Adapted from this recipe.