Blueberry Cobbler Dessert

Half of the fun of going berry picking is thinking about what to make with all of the fruit.  There were lots of wonderful suggestions from friends including Greek blueberry pancakes and blueberry sauce for ice cream.  I wanted to make mini blueberry tarts with graham cracker crust.  But in the end, Mr. Mountaineer’s request for blueberry cobbler dessert won.

Cobblers originated in the early British colonies and are a remnant of the first English settlers.  Fruit is put into a baking dish, covered with a biscuit dough and then baked.

Once baked, the crust looks like a cobbled street  – hence the name cobbler.  A cobbler is different from a pie because it doesn’t have a bottom layer.  This is also why cobbler are a lot easier to make than pies.

Although there are hundreds of cobbler recipes to choose from, the recipe I used had a sugar cookie crust that would be delicious on its own.  This cobbler was so good that it didn’t last the day – it was eaten by dinner time.  There’s something lovely about having a dessert out that you can snack on all afternoon.

Blueberry Cobbler

Recipe adapted from Allrecipes.com

You Will Need:

3 cups of fresh blueberries

3 tablespoons of white sugar

1/3 cup of orange juice

2/3 cup all purpose flour

1/4 teaspoon baking powder

A pinch of salt (small pinch, it can get too salty fast!)

1/2 cup (1 stick) of butter softened

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

Whipped cream and vanilla ice cream (optional)

What to Do:

1.  Preheat oven to 375 degrees.

2. In a 9 inch square baking dish, mix together the blueberries, orange juice and 3 tablespoons of white sugar  Set aside.

3.  In a small bowl, mix together flour, baking soda and salt.  Set aside.

4. Using a mixer, cream together the butter and 1/2 cup of sugar until it is light and fluffy.  Beat in an egg.  Add vanilla extract.  Gradually add the flour mixture, beating until all of the ingredients are combined.

Putting dough on top of a cobbler

5.  Drop spoonfuls of the cookie dough mixture on top of the cobbler.

Try to cover as much of the fruit as possible, leaving a “cobbled” look.

6.  Bake the cobbler for 35 to 40 minutes or until golden brown and the filling is bubbling.  Let cool.

Serve with whipped cream and vanilla ice cream.

This cobbler tasted amazing right out of the oven and when it had cooled a bit.  It was probably one of my favorite things that I’ve ever made with blueberries.

Happy Celebrating,



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