Blueberry Cobbler

This classic Blueberry Cobbler recipe combines plump and succulent blueberries with a corn infused cobbler topping that will impress you and your loved ones.

Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Blueberry Cobbler is a delicious way to savor the abundance of fresh blueberries.

Why you'll love this

Fresh and fruity

Made with juicy, ripe blueberries, this cobbler is bursting with flavor and perfect for showcasing the best of summer produce. It's the ideal dessert for gatherings or just because you have a bunch of blueberries hanging around.

Simple to make

This Blueberry Cobbler recipe is a breeze to make, with straightforward instructions and easy-to-find ingredients. Even if you're not a baking expert, you can still whip up a delicious, impressive dessert that everyone will love.

Ingredients and substitutions for the best Blueberry Cobbler

• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch thickens our filling. It does need to be heated to 95C/203F before it is activated to thicken.
• Sugar: Superfine or caster sugar works best with the peaches as it dissolves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead, but this might lend a slightly different flavor to our filling.
• Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture. If you prefer to leave out the blended corn, simply increase the amount of buttermilk to 242 grams or 1 cup.
• Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little. You can completely omit, if you prefer and increase the amount of buttermilk as per the above note.
• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. You could replace with blackberries or even raspberries in equal quantity.

See recipe card for quantities.

How to make Blueberry Cobbler:

Preheat the oven to 200C/390F.

For the dough, toss the flour and baking powder into a medium bowl and stir together, making a well in the center.

Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.

Place into the fridge for 15 minutes.

Meanwhile, place the corn and water into a blender and blend until fine. Set aside.

Remove the flour from the fridge and add the buttermilk and corn, combining into the flour to form a pastry with a pastry blender or knife until it comes together.

Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.

Toss the blueberries, sugar and cornflour into your baking dish and stir to combine fully.

Spoon or scoop a portion of your cobbler dough and press on top of the fruit, repeating until completely covering your blueberries.

Place into the oven and bake for 35 minutes until golden on top.

Remove and allow to cool for 30 minutes.

Spoon into serving bowls and drizzle over pouring cream or scoops of ice cream.

Serve immediately.

Enjoy!

Equipment needed to make this

Blender: A good blender or immersion blender is needed to get the corn as fine as possible.

Mixing bowl: A medium mixing bowl is needed for the cobbler dough and filling.

Ice Cream Scoop/Spoon: Either a scoop works to create nice consistent dough balls on top of your fruit or a tablespoon for a rustic look.

More cobbler’s you’ll love

Peach Cobbler

Strawberry Cobbler

Blackberry and Rhubarb Cobbler

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