SHE HAS CRAVINGS

BLUEBERRY COBBLER

There is something wonderfully comforting about warm, bubbling blueberries hidden beneath a soft and buttery golden topping. It does not need to be perfectly shaped or carefully decorated. In fact, its rustic appearance is all part of its charm.

This easy blueberry cobbler is made using simple ingredients and comes together with very little effort. The blueberry filling is mixed directly in the dish you will be baking it in, which means less washing up and more time to enjoy dessert.

As it bakes, the blueberries become beautifully warm and jammy while the cobbler topping turns fluffy in the centre, buttery around the edges and lightly golden on top.

Serve it warm with a generous scoop of vanilla ice cream and let it slowly melt into all those blueberry juices. Or take it up a notch and have it with chocolate icecream for an instant Black Forest treat.

INGREDIENTS

Serves: 6–8
Dish size: 8.5–9 inches

Blueberry filling:

  • 500g fresh or frozen blueberries
  • 50g sugar,
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tbsp cornflour

Cobbler topping:

  • 1½ cups self-raising flour
  • 1/2 cups sugar
  • 1 tsp cinnamon powder
  • A pinch of salt
  • 125g unsalted butter, melted
  • 1 teaspoon vanilla essence
  • 150ml milk, plus a little more if needed
  • 1 tablespoon sugar for sprinkling, optional

To serve (optional):

  • Vanilla ice cream or custard sauce

HOW TO MAKE IT

  1. Preheat your oven to 180°C, or 170°C if using a fan-assisted oven.
  2. Place the blueberries directly into an 8.5–9-inch oven-safe dish. Add the sugar, lemon zest, lemon juice and cornflour. Mix until the blueberries are evenly coated. Spread them into an even layer.
  3. In a separate bowl, combine the sifted self-raising flour, sugar, cinnamon and salt.
  4. Pour in the melted butter, vanilla essence and milk. Mix just until you have a smooth, thick but pourable batter. Avoid overmixing.
  5. Pour the cobbler mixture evenly over the blueberries. It is completely fine if a few blueberries remain visible around the edges.
  6. Sprinkle an additional tablespoon of sugar over the top for a lightly crisp and golden finish.
  7. Bake for 35–40 minutes, or until the cobbler topping is beautifully golden and the blueberry filling is bubbling around the edges.
  8. Allow the cobbler to rest for 10–15 minutes before serving. Enjoy it warm with a generous scoop of vanilla ice cream or custard sauce.

Watch the video HERE.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes. Frozen blueberries can be added directly to the baking dish without defrosting.

Frozen berries will release slightly more liquid than fresh blueberries, so the cobbler may need an additional 5–10 minutes in the oven. Make sure the filling is bubbling around the edges before removing it.

2. Can I use other fruits?

Absolutely. Strawberries, sliced peaches and mixed berries all work beautifully in this cobbler.

You can replace the blueberries with approximately 500g of your chosen fruit. You can also combine fruits, such as blueberries and peaches, strawberries and blueberries, or a mixture of raspberries, blackberries and blueberries.

If the fruit you are using is particularly sweet, you can reduce the sugar in the filling slightly.

3. Can I make the cobbler without milk?

Milk gives the cobbler topping a softer and richer texture, but you can replace it with the same amount of water if necessary.

Plant-based milk, such as oat, soy or almond milk, can also be used.

4. Why is my blueberry filling quite runny?

The blueberry filling will naturally be juicy when it first comes out of the oven. Allowing the cobbler to rest for 10–15 minutes will help the blueberry juices thicken slightly.

Frozen blueberries may also produce a looser filling than fresh blueberries.

5. Can I reduce the sugar?

Yes. You can reduce the sugar in the blueberry filling, especially if your blueberries or chosen fruit are naturally sweet.

I would avoid reducing the sugar in the cobbler topping too much, as it contributes to the flavour, texture and golden finish.

6. Can I prepare blueberry cobbler ahead of time?

You can prepare the blueberry filling a few hours ahead and keep it covered in the refrigerator.

For the best texture, prepare and pour over the cobbler batter just before baking. The raising agents in the self-raising flour begin working once they come into contact with liquid, so the batter should not sit for too long.

7. How should I store leftover blueberry cobbler?

Once cooled, cover the baking dish or transfer the cobbler into an airtight container.

Store it in the refrigerator for up to three days.

8. How do I reheat blueberry cobbler?

Individual portions can be reheated in the microwave until warm.

To revive the golden topping, place the cobbler in a 160°C oven for approximately 10–15 minutes, or until warmed through.

9. How do I know when the cobbler is ready?

The cobbler topping should be golden and set through the centre, while the blueberry juices should be visibly bubbling around the edges.

Insert a skewer into the cobbler topping rather than the fruit filling. It should come out without any wet batter attached.