Blueberry-Meyer Lemon Mini Cobbler

Preheat oven to 375°F.

Start by preparing the biscuit topping. In a medium bowl, combine the flour, sugar, baking powder, and kosher salt. Add the cubed butter and use your fingers to press the cold butter into small, flat pieces.

Pour in the cold buttermilk and vanilla extract, then stir until just combined. The dough should be slightly sticky. If it feels too dry, add a little more buttermilk. If it’s too wet, add a little more flour. Transfer to the refrigerator to chill while you prepare the filling.

Grease the inside of the mini cocotte with the room-temperature butter.

To prepare the filling, combine the blueberries, honey, Meyer lemon zest, and Meyer lemon juice in a small bowl. Toss gently until evenly coated and the honey begins to loosen.

Spoon about 3/4 of the filling into the bottom of the cocotte, then top with the chilled biscuit dough. Add the remaining fruit filling on top, pressing some of it gently into the dough. Sprinkle with about 1 tsp of granulated sugar.

Bake for 35–40 minutes, or until the biscuit topping is golden brown and cooked through. Let cool for 5 minutes, then serve warm with vanilla ice cream.