BLUEBERRY COBBLER

1 tablespoon heavy cream,2 tablespoons sanding sugar
Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.
Notes
Store leftovers at room temperature for up to 2 days or in the fridge for up to 4 days. Best enjoyed the day it’s made or the following day.
Nutrition
Calories: 374kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 614IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg