Blueberry Cobbler

Blueberry Cobbler

We are big fans of the fruit crumbles in the Schuytema household but on certain occasions, only a cobbler will do.

Cobblers have a biscuit topping on the fresh fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name.

Crumbles and crisps are very similar, with the name crumble originating from England. They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked.

The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. In an actual crisp, as in apple crisp or strawberry crisp, the oats in the topping crisp up as it bakes, hence the name. As time has gone by, though, the lines have blurred and the names crumble and crisp are now used interchangeably.


For the Blueberry Filling:

  • 6 C blueberries
  • 1/4 C granulated sugar
  • Zest of 1 large lemon
  • 1 T light brown sugar
  • 1 T cornstarch

For the Cobbler Topping:

  • 2 C flour
  • 2 t baking powder
  • ½ t kosher salt
  • 1/3 C sugar
  • ½ C butter, cut into pieces
  • 1 t vanilla
  • 1 C cold buttermilk
  • Heavy cream or milk, for brushing
  • Turbinado sugar, for sprinkling


Preheat oven to 375 degrees F.

Put the blueberries in a large bowl.

In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the sugar lemon mixture to the blueberries. Add the brown sugar and corn starch. Gently stir until blueberries are well coated. Let the mixture sit while you prepare the cobbler topping.

In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Cut the cold butter into the flour mixture with a pastry blender, two forks, or by using clean hands. Mix until the butter pieces are pea size.

In a small bowl, whisk the cold buttermilk and vanilla together, then pour mixture into dry ingredients. Stir with a spatula until mixture comes together.

Pour the blueberry mixture into a 9″ x 13″ pan. Drop pieces of the cobbler topping on top of the blueberries, it is fine if there is space between the cobbler topping. Lightly brush the cobbler topping with heavy cream or milk. Sprinkle turbinado sugar over the cobbler topping.

Place in the oven and bake for 45-50 minutes or until the cobbler topping is golden brown and the blueberries are bubbling. Remove from the oven and let cool on wire rack for 15 minutes before serving. Serve with vanilla ice cream, if desired.

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