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blueberry cobbler

Blueberry Cobbler

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 8
  • Category: Puddings


This classic Blueberry Cobbler recipe combines sweet seasonal blueberries with a corn infused cobbler topping for a dessert that is best served with scoops of vanilla ice cream or heavy cream poured over.


Cobbler dough

240 grams / 1 1/2 cups plain flour
8 grams / 2 teaspoons baking powder
85 grams / 3 ounces butter, cold and cubed
82 grams / ½ cup fresh or frozen (defrosted) corn
15 grams / 1 tablespoon water
181 grams / 3/4 cup buttermilk


125 grams / 2/3 cup superfine/caster sugar
18 grams / 2 tablespoons cornflour
600 grams / 1.3 pounds blueberries, fresh or frozen


Cobbler dough

  1. Preheat the oven to 200C/390F.
  2. For the dough, toss the flour and baking powder into a medium bowl and stir together, making a well in the center.
  3. 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.
  4. Place into the fridge for 15 minutes.
  5. Meanwhile, place the corn and water into a blender and blend until fine. Set aside.
  6. 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.
  7. Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.


  1. Toss the blueberries, sugar and cornflour into your baking dish and stir to combine fully.
  2. Spoon or scoop a portion of your cobbler dough and press on top of the fruit, repeating until completely covering your blueberries.
  3. Place into the oven and bake for 35 minutes until golden on top.
  4. Remove and allow to cool for 30 minutes.
  5. Spoon into serving bowls and drizzle over pouring cream or scoops of ice cream.
  6. Serve immediately.
  7. Enjoy!


Recipe by Roamingtaste


  • Calories: 319 calories per serve

Keywords: blueberry baking, cobbler, corn in baking