The blueberries at Eastern Market this weekend were too gorgeous not to bake them into something delicious. I whipped up this easy blueberry cobbler in under 30 minutes thanks to Trader Joe’s refrigerated buttermilk biscuits (you can also use Pillsbury). I’ll get to the recipe in a minute but can we just take a minute to look at these blueberries?!
As much as I’m sure we’d all love to be domestic goddesses who can casually respond while tossing our perfectly coifed hair, “Oh, I baked it from scratch. It was no trouble at all” when asked by a guest where they got XYZ dessert or dish. But let’s be real. For those of us who work 9-5 jobs, the weekends are precious hours to get things done. Grocery shop, pick up dry cleaning, exercise (God forbid), vacuum, and catch up with friends.
Now there are certain dishes I prefer to make from scratch (like this vanilla layer cake) but sometimes, you just need a dessert and it’s gotta be the quick ‘n dirty method. I remember my high school physics teacher telling us young ladies how to calculate something (I clearly paid a lot of attention in that class) and told us to use the quick ‘n dirty method. You just can’t throw out an expression like that to a bunch of 16 year old girls without getting quite a few giggles and scandal-induced deer in the headlights eyes. You just can’t.
But where was I? Oh, right. The recipe:
- 1/3 cup, sugar
- 1/3 cup, water
- 1 container, blueberries
- 1 package, Pillsbury Biscuits
- 1/3 cup, sugar
- In a saucepan on medium-low heat, toss in the sugar, water and blueberries. Give a stir to combine.
- Slice each uncooked biscuit into thirds.
- Place into bowl with sugar. Toss to coat the biscuit slices.
- When the blueberry filling is bubbling, place into glass baking dish.
- Top with biscuit slices.
- Bake at 400 degrees for 15 minutes or until biscuits are golden brown and blueberry filling is bubbling.
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