Consider this Blueberry Cobbler recipe a farewell to berry season, a final hurrah if you will. I can’t believe February (and summer) are almost over already, this year is already flying by! Berries are making way for stone fruit, figs and grapes, and soon we’ll be seeing new season autumn fruit like pears and apples.
While I can’t play favourites with summer fruit (I love it all), blueberries are right up there, and a cobbler is a delicious way to show them off. Honestly, if I could only make one kind of dessert for the rest of time, it would be this style of warm, baked fruit desserts. I just love them so much!! Especially when paired with a giant scoop of homemade ice cream.
What is a cobbler?
I like to think of it as a cousin of the fruit crumble, with the main difference being the topping. A cobbler is a classic dessert, most often with a layer of fruit and a baked topping that is half way between an American style biscuit or dumpling and cake. The topping generally contains a leavening agent such as baking powder, which gives it a different texture to a crumble.
It’s said that the topping could be ‘cobbled’ together with various leftover biscuit dough, batter or pastry scraps, or even that it could look like a cobblestone street. Either way, it’s a delicious, ufussy dessert, perfect for a crowd. Serve it with ice cream or custard, and swap in almost any fruit you like. Nectarines, cherries or peaches would be quite lovely here too. Or you could try a combination of your favourites – apple and raspberry, peach and blueberry, rhubarb and strawberry… the options are endless!
This Blueberry Cobbler was originally adapted from Gourmet Traveller magazine. The combination of blueberries with dark rum and vanilla intrigued me and turned out to be so delicious! I love that the fruit turns jammy and bubbly while the cake-like topping bakes up light, golden and slightly crisp.
Something else that goes wonderfully with blueberries is lemon, and this seemed like the perfect opportunity to try out the Lemon Curd ice cream recipe that had been floating around in my head. I love adapting my favourite no-churn ice cream in all sorts of ways. I’m not sure I’ll ever be able to go back to making proper custard based ice cream! This one uses my tried-and-true homemade lemon curd swirled into the no-churn base and it looks so beautiful! Check out this post for more in-depth tips and tricks about making and using lemon curd!
Tips for making Blueberry Cobbler
- I have tried this recipe with both fresh and frozen blueberries and both work great! No need to thaw berries first, just add an extra couple of minutes to the bake time. Frozen blueberries may not release as much liquid or bubble up as much as fresh ones but they are still absolutely delicious.
- I like to serve this warm straight from the oven, but leftovers reheat beautifully in the oven the next day. Or you can also enjoy it straight from the fridge too!
- I like to serve this blueberry cobbler with homemade no churn lemon curd ice cream, but almost any flavour of store-bought ice cream is perfect too. Or, try it with custard or a drizzle of pouring cream.
- You can also make this cobbler in 4-6 mini ramekins if you prefer. Just adjust the baking time and keep an eye on them as smaller dishes will cook more quickly.
Getting a little bit of every element in the one spoonful is the key to enjoying this Blueberry Cobbler. Warm, saucy berries, light cake-like topping and delicious creamy, tangy ice cream. Summer comfort food as it’s absolute best!
I hope you’ve enjoyed soaking up the last of summer’s sunshine and berries as much as I have. This blueberry cobbler feels like the perfect way to say goodbye to the season. It’s simple, comforting, and full of flavour. Whether you serve it with a scoop of ice cream or go straight in with a spoon, I promise you’ll love it!
Related Post: Cherry and Peach Pandowdy
Blueberry Cobbler with Lemon Curd Ice Cream
Easy Blueberry Cobbler recipe with a golden cake-like topping. Perfect for summer, served with homemade lemon curd ice cream!
Ingredients
Lemon Curd Ice Cream
- 175 ml lemon juice
- 3 teaspoons lemon zest
- 3 eggs
- 2 egg yolks, extra
- 165 g caster sugar (3/4 cup)
- 165 g butter
- 1 can sweetened condensed milk (~397g)
- 2 cups thickened cream
Cobbler topping
- 120 g plain flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 40 g unsalted butter
- 100 g caster sugar (1/2 cup)
- 2 eggs
- 40 ml milk or buttermilk
- Raw sugar, extra, for scattering on top
- Icing sugar, to serve
Blueberry Mixture
- 500 g blueberries, fresh or frozen
- 3 tablespoons caster sugar
- 2 tablespoons plain flour
- 30 ml dark rum
- 1 teaspoon vanilla bean paste or extract
Instructions
To make the lemon curd, place lemon juice, lemon zest, butter and sugar into a saucepan and whisk over medium heat until the butter is melted and the sugar has dissolved. Place the eggs and egg yolks into a bowl and whisk them together. Pour the lemon mixture over the eggs slowly and whisk them together. Put the mixture back into the saucepan and whisk continuously for 6-7 minutes until it has thickened and coats the back of a wooden spoon. Allow to cool. You will need 1 cup of lemon curd for this recipe and will have a little leftover. You can store this in the fridge for up to 3 weeks.
- To make the ice cream, place the condensed milk into a large bowl. In a separate bowl, whip the cream until soft peaks form. Fold the cream into the condensed milk with a spatula until incorporated. Place 1/4 of the cream mixture into a loaf pan or container and then place dollops of lemon curd on top. Swirl with a skewer or chopstick, and then repeat with more cream and more lemon curd. Freeze overnight.
To make the cobbler topping, preheat the oven to 180°C. Sift flour, cinnamon and baking powder together in a small bowl. Beat butter and caster sugar together until light and fluffy. Add egg, beat to combine, and then add half the flour mixture and beat to combine. Add milk or buttermilk, and remaining flour mixture, beat until smooth and set aside.
To make the blueberry mixture, combine all ingredients in a bowl, stir to combine and then spoon into an ovenproof dish. Dollop over the cobbler topping batter. Sprinkle top with sugar. Bake until golden on top and a skewer inserted into the batter withdraws clean – about 30-40 minutes. Dust with icing sugar, and serve warm with lemon curd ice cream.