This delectable cobbler showcases perfectly ripe, sweet, and juicy blueberries. It's topped with buttery buttermilk biscuits and baked until the fruit bubbles and the topping turns crisp. Enjoy this perfect summer dessert with a generous scoop of vanilla bean ice cream.
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In a large bowl, whisk together ¾ cup sugar, 3 tbsp tapioca starch, ⅛ tsp salt, and ¼ tsp cinnamon. Add 18 oz blueberries, and stir to combine. Transfer to Suvie bakeware dish and evenly sprinkle any remaining sugar on top of the blueberries.
In a large bowl, whisk together 1 cup flour, ½ tsp baking powder, 2 tbsp sugar, and ¼ tsp salt until combined. Add 6 tbsp chilled butter cubes, tossing to coat. Work butter into flour with your fingers until pea-sized. Stir in ½ cup chilled buttermilk until no dry flour remains.
Drop large, tablespoon sized dollops of dough over the blueberries. Insert baking dish uncovered into the bottom zone of Suvie, input settings, and cook now. Suvie Cook Settings: Bottom Zone: Bake at 325°F for 45 minutes (for Suvie 2.0, Bake at 375°F for 45 minutes), Top Zone: None
After the cook, remove cobbler from Suvie, transfer to a cooling rack, and cool for 45 minutes. Serve with ice cream or whipped cream.
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