← Back to Search Results
baking American
Blueberry Cobbler Recipe-2958

Photo by: Joseph De Leo
Comments: 0


Slumps and cobblers are both fruit desserts topped with biscuit dough and baked. The difference? A slump is topped with dropped biscuits more like dumplings and a cobbler uses cut-out biscuits. Both are traditionally served with heavy cream poured over the top. If you’d like to turn this into a nectarine and blueberry cobbler, pit and slice eight small ripe nectarines (you should have a generous 4 cups) and combine them with a pint of blueberries for the filling.

Yield: Serves 6



  • 3 pints ripe blueberries, picked over, or 6 cups frozen blueberries
  • ½ cup water
  • ½ cup sugar
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice


  • 1¾ cups all-purpose flour
  • 3 tablespoons sugar, plus additional for sprinkling
  • 1 tablespoon salt
  • 1 cup heavy (whipping) cream, plus additional cream or milk for brushing


STEP 1: Preheat the oven to 450°F. Have ready a 1½ quart shallow baking dish.

STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat. Reduce the heat and simmer for 5 minutes, or until the berries are softened. Transfer the mixture to the baking dish.

STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted. Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.

STEP 4: On a lightly floured surface, knead the dough several times. Pat the dough out to ¾ inch thick and, with a 2½-inch cutter cut out 6 rounds. Gather the scraps together and pat out again if necessary. Arrange on top of the berries, brush with cream, and sprinkle with sugar.

STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly, and serve warm.

© 2006 Lori Longbotham

Nutritional Information

Nutrients per serving (% daily value)

454kcal (23%)
47mg (5%)
5mg (9%)
178mcg RAE (6%)
58mg (19%)
1182mg (49%)
10g (50%)
17g (26%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
good-to-the-grain Good to the Grain
by Kim Boyce
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?