Summer Blueberry Cobbler

    55 minutes

    What a summer treat - blueberries baked into a cake! Serve with vanilla ice cream for a treat to share with friends and family.

    211 people made this

    Serves: 8 

    • 3 cups fresh blueberries
    • 1/2 lemon
    • Batter
    • 1 1/8 cups (225g) white sugar
    • 65g butter, softened
    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 3/4 cup (180ml) whole milk
    • Topping
    • 1 1/2 cups (300g) white sugar
    • 3/4 teaspoon salt
    • 1 1/2 tablespoons cornflour
    • 1 pinch ground cinnamon
    • 3/4 cup (180ml) boiling water

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Lightly grease a 28x18cm baking dish.
    2. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the lemon juice over them.
    3. Batter: In a medium bowl stir together the butter and sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries and spread evenly.
    4. Topping: In a small bowl stir together sugar, salt and cornflour. Sprinkle over the top of the batter. Dust with a pinch of cinnamon then pour the boiling water over the entire dish.
    5. Bake for 45 minutes in the preheated oven, or until golden brown.

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    Reviews in English (217)


    Everyone should know I made this recipe exactly as written. I should have known better when I was making this. I was worried about the berries not getting thick with nothing on the berries but lemon juice. And of course they didn't get thick. They were runny and not very attractive at all. The topping was odd also, after adding the water of course it made the batter topping smooth and again not very attractive. All in all, I won't be making this again. Highly dissapointed. What a waste of great wild blue berries.  -  23 Oct 2006  (Review from Allrecipes USA and Canada)


    Excellent! I too made some changes. Each sugar amount was changed to 3/4 cup. Because of less sugar I reduced the amount of salt to 1/4 tsp.Since frozen berries were much more cost effective, I used those & reduced the boiling water to 1/2 cup. Delicious! One thing I will do different next time: I made this early in the day.It comes out with a slightly crisp topping. But when I reheated it for my guests it made the topping more cakelike. Still delicious, no one knew except me. I'd like to try it next time still warm & crunchy. personal preference Topped with vanila bean ice cream it was delish & plenty sweet.Thanks for the recipe!  -  04 Oct 2006  (Review from Allrecipes USA and Canada)


    WOW! This was both delicious and gorgeous! I used a round corningware dish instead of the suggested pan and the cobbler turned out great! Cut back on the sugar a little bit, added 1 tsp vanilla extract to the crust but other than that I followed the directions exactly! For those of you tempted to add more blueberries b/c you think that it doesn't look like there is enough in the pan.......don't add more or you will overflow when baking. The blueberries plump up huge when they cook in the hot water mixture. Now, I just need someone else to help me eat it!  -  31 Jul 2006  (Review from Allrecipes USA and Canada)