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Blueberry Raspberry Cobbler

When I made jam, I had some left over berries. I googled cobblers to see what I could come up with. This recipe showed up & it is mmmm mmmm good!

Blueberry Raspberry Cobbler
from Canadian

4 cups blueberries (preferably fresh)
3 cups raspberries (preferably fresh)
1/3 cup granulated sugar
1 Tbsp cornstarch
Biscuit Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1/4 cup cold butter
Biscuit Flavouring:
1/2 tsp cinnamon
3/4 cup buttermilk or sourmilk

In a large bowl, gently toss blueberries & raspberries with sugar and cornstarch. Scrape into an 8-inch square glass baking dish.

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.

In a measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with a fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.

Bake at 400°F oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with a spoon.

Recipe Notes: I used raspberries that had already been smushed for jam, which I wouldn’t recommend. My cobbler was much bigger than it should have been. My dough also didn’t come together like it was supposed to so it was more like a top crust than mounds of anything. Regardless, it was really good & I would definitely make it again!



Thursday 3rd of September 2009

All fixed now!

Jen of A2eatwrite

Thursday 3rd of September 2009

It sounds absolutely delicious, but what was the amount of butter? That seems to be missing. Happy WCW!