linden and rosemary

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Blueberry Cobbler for Two


Whenever I see your smiling face. I have to smile myself. Because I love you. Yes I do.
-James Taylor

Cobbler makes people smile. It’s warm and bubbly and bursting with warm summer fruit. Sweet biscuits nestled on bright blueberries, dripping over the sides of tiny dishes. Topped with a cloud of vanilla ice cream. Smiles for two.

Blueberry Cobbler for Two

Makes 1 small cobbler (3-cup baking dish) or 3 (6 ounce) ramekins

  • 1 1/2 cups fresh blueberries
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose flour
  • 1 lemon, juiced
  • Pinch of salt

For the biscuit topping

  • 6 tablespoons all-purpose flour
  • 2 tablespoons finely ground cornmeal
  • 1 tablespoon + 1 teaspoon sugar, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • Good pinch of cinnamon
  • 2 tablespoons cold unsalted butter
  • 1/4 cup cold milk (or almond milk)
  1. Preheat oven to 375F and spray a 3-cup baking dish or 3 small ramekins with nonstick spray.
  2. In a medium bowl, toss the blueberries with the remaining filling ingredients. Transfer to prepared baking dish or divide evenly among ramekins.
  3. In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold milk and stir until a dough forms.
  4. Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top.
  5. Bake for 25 minutes (on a baking sheet) or until the berries are bubbling and the biscuit topping is golden brown. Let cool slightly before serving with vanilla frozen yogurt or ice cream.

Adapted from Dessert for Two

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