Blueberry Cobbler with Sugared Star Shortcakes

Make a shortcut version of blueberry cobbler by spooning the blueberry mixture over refrigerated biscuits cut into star shapes.

Blueberry Cobbler with Sugared Star Shortcakes
Photo: Photo: Becky Stayner; Styling: Buffy Hargett
Total Time:
18 mins
10 servings


  • 2 pt. fresh blueberries

  • 1/2 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1/8 teaspoon almond extract

  • 2 (12-oz.) cans refrigerated buttermilk biscuits

  • 1 tablespoon coarse sparkling sugar

  • Sweetened whipped cream


  1. Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.

  2. Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.

  3. Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.

  4. Note: We tested with Pillsbury Grands! Jr. Golden Layers Buttermilk Biscuits.

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