For the Best Berry Cobbler, Bake It Twice

This tasty treat features sweet, tart blueberries and a flaky biscuit topping. Catrine Kelty

The secret to our cobbler is that we bake the berry filling before topping the cobbler with the biscuit dough. Then we bake it again to get our fluffy, flaky biscuits. This works so well because if the berry filling is hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top.

Blueberry Cobbler

Serves 8

For the Filling

• 1 tablespoon cornstarch
• 1 1/2 teaspoons grated lemon zest plus 1 tablespoon juice, divided
• Pinch salt
• 3/4 cup sugar
• 6 cups blueberries

For the Biscuit Topping

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter, melted

For the Filling