Blueberry Cobbler

I meant to post this a while ago, but life got in the way. I’m getting ready to repeat this particular dessert in a couple of days with some frozen berries, and remembered that I had never gotten around to sharing this with you all. So here ’tis!


A few weeks ago, Jim picked what appeared to be the last of the berries in the patches near us at camp. He ended up with a good couple of cups of black raspberries and a handful of wild blueberries.



(Aren’t they purty?)

We ate a few of them as is, but the rest went into a very simple berry cobbler, taken from Jane Brody’s Good Food Book, which I purchased several years ago. It could not be simpler to make, and is fairly quick to whip together for a quick dessert or treat to share with unexpected guests.  I usually make it with frozen blueberries or with a frozen triple berry mix (blackberries, raspberries and blueberries are the favorites).  It’s especially good served warm with a small scoop (or two!) of vanilla ice cream on the side. (I know, I keep putting the ice cream in there…)


Blueberry Cobbler


From Jane Brody’s Good Food Book



2/3 c. all purpose flour

1/2 c. sugar

1 1/2 t. baking powder

1/4 t. salt

2/3 c. skim milk (I use whatever is on hand)

2 T. butter, melted

2 c. blueberries (I use fresh or frozen)


1. In a medium bowl, combine the flour, sugar, baking powder and salt. Stir in the milk, and mix the batter until it is smooth.

2. Pour the melted butter or margarine into a 1 or 1 1/2 qt. casserole type baking dish. Pour in the batter, and sprinkle the blueberries on top.

3. Bake the cobbler in a preheated 350 degree oven for 40 to 45 minutes or until it is lightly browned. Spoon out the cobbler onto individual dishes to serve.


Some of my tweaks:  VANILLA!!  I always add vanilla to this–it tastes fine without it, but I find I miss the vanilla flavor if I don’t put it in. Also, I put my baking dish into the oven while it is preheating, and let the butter melt right in it–saves cleaning a pan, and gets the cobbler off to a good start in it’s baking–we like the brown crispy edge it gets when prepared this way.  And of course, I add a good 1/2 teaspoon of freshly grated nutmeg to the batter–great flavor partner to be the berries. Grated lemon rind makes a nice touch if you have one on hand–just whisk it right into the batter.




  1. says

    Hi, Maggie, this is the first year we have hit such an abundance in some time–I guess drought affected the berries as well as everything else up here the last few years. I was surprised at how long the season was this year–we enjoyed the blueberries for quite a while before they were finished.

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