I have this in the oven right now. The recipe came from here: Blueberry Cobbler with White Peach Ice Cream! : Zoe Bakes I'm not making the ice cream, but picked up some Breyer's peach ice cream to go with it. I didn't have any fresh tarragon so I used fresh lemon thyme from my herb garden.
Preheat oven to 375 F
5 cups blueberries, fresh or frozen
4-5 tablespoons sugar (depending on your taste)
1 1/2 tablespoons cornstarch
Zest of 1/2 a lemon
1/4 teaspoon black pepper
For the topping:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons (packed) light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh tarragon chopped (thyme would be lovely too)
3/4 stick (6 tablespoons) cold unsalted butter
1/2 cup whole milk (I used 1/2 and 1/2 because it is what I had on hand)
Prepare the filling:
mix together the sugar, cornstarch, zest and black pepper. Toss with the blueberries and put them in a baking dish or individual ramekins.
Prepare the topping: grate the butter and put in the freezer to set hard, while you prepare other ingredients
In a large bowl mix together the flours, brown sugar, baking powder and tarragon. Add the frozen butter and rub between your fingers until it looks like a course meal.
Add the milk and stir it with a spoon just until combined. If you over do it they will be tough when baked.
Scoop up the biscuit batter and create 2″ loose balls and place on top of the fruit. Again, donít overwork. It is okay if they are a little funky looking. If you are making individual cobblers made a biscuit that is just smaller than the ramekin. They donít need to cover all the fruit, but depending on the size of your baking dish they may.
Bake for about 30 minutes for the individual ramekins. They should be golden brown and the berries should bubble around the biscuits. The large baking dish will take about 60-75 minutes.