A mid-summer favorite dessert you won’t want to share – individual Blueberry Cobblers. Full of blueberries with lemon topped with a buttermilk biscuit baked in their own ramekins. Top this warm dessert with your favorite – whipped cream or vanilla ice cream before serving.

½ cup sugar plus 1 ½ tablespoons
¾ cup plus 1 ½ tablespoons flour
4 ½ cups fresh blueberries
Lemon zest from one lemon
Juice from 1 fresh lemon
¾ teaspoons baking powder
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter
cup buttermilk, plus one tablespoon
3 tablespoons turbinado sugar
For serving: whipped cream or vanilla ice cream.

Preheat oven to 375°. Combine 1 cup sugar, 3 tablespoons of flour, the berries, lemon zest and juice in a large bowl. Toss to coat. Evenly divide the fruit and any liquid between six 8-oz. tall ramekins.

In a large bowl whisk together ¾ cup flour, 1 ½ tablespoons sugar, baking powder, and salt in a large bowl. Add butter and using your fingertips, rub the flour into the butter until pea-size lumps remain. Gently mix in cup of the buttermilk. Add only enough of the remaining cup to get a moist dough. Mix in bowl until a dough forms. Dump out onto a light floured board and cut into six pieces. Pat each piece into a biscuit shape and place one piece of dough over the berries in each ramekin. Brush with the tops with the remaining buttermilk. Sprinkle evenly with the turbinado sugar. Place the ramekins on a baking sheet.

Place in the oven and bake until juices are thick and bubbling and topping is cooked through and deep golden brown, 25-30 minutes for ramekins. Let cool for at least 1 hour then serve warm topped with whipped cream or ice cream. Makes 6 servings.