Best Blueberry Cobbler

    1 hour

    A great dessert to make when blueberries are in-season. A delicious soft base is topped with a sweetened blueberry topping. Enjoy with whipped cream or ice cream. You can also make this recipe with other berries.

    61 people made this

    Makes: 1 23cm square tin

    • 50g butter
    • 100g caster sugar
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 125ml milk
    • 375g blueberries
    • 150g caster sugar
    • 125ml boiling water
    • 15g butter

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Grease the bottom of a 23cm square tin.
    2. In a large bowl, cream 50g butter and 100g sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared tin.
    3. In a large bowl, combine berries, 150g sugar and 125ml boiling water. Pour over the batter in the tin. Dot the top with remaining butter.
    4. Bake in the preheated oven for 45 to 50 minutes.

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    Reviews & ratings
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    Reviews in English (45)


    This is an excellent recipe. I went a step further and put a "crisp" topping on it, i.e., equal parts of oatmeal, flour and brown sugar with a dash each of baking powder and baking soda and melted butter. I added a little cinnamon to the berries and decreased the sugar a little. What a dynamic duo!  -  29 Jan 2006  (Review from Allrecipes US | Canada)


    Delicious recipe! Careful when pouring huckleberry mixture into pastry mixture on bottom...pour slow and evenly over the pastry, otherwise the middle is very runny and messy.  -  03 Aug 2003  (Review from Allrecipes US | Canada)


    This is my favorite way to bake with huckleberries! The first time I used this recipe I was short on berries. I chopped up some Fuji apples to make up for the missing huckleberries, and it was delicious! I have found that I need to cook the cobbler 5 - 10 minutes longer than the suggested bake time in order to fully cook the center so it's not doughy.  -  07 Jun 2007  (Review from Allrecipes US | Canada)