Easy Blueberry & Almond Cobbler

The taste of late Spring for me is always the start of the fresh berry season. The smell of freshly picked berries straight from the garden (or bought from the market) is one of my favorite things about this time of year. Blueberries are in season so that can mean only one thing… a blueberry and almond cobbler!

Blueberries are a favorite in our house and not a week will go by in late Spring / early Summer when they aren’t stuffed into lunchboxes for snacking or baked into something delicious.

This three berry jam is another way to use blueberries when there is a glut in the garden. It is magical on buttermilk scones with lashings of double cream!

Here’s why you are going to love this easy blueberry cobbler recipe…

I love a simple skillet dessert. This easy cobbler recipe is super quick to whip up and is best simply served with a big scoop of vanilla bean ice cream. Cozy, and heartwarming, it’s just the kind of dessert that makes my heart sing!

In season, plump, juicy blueberries are one of late Springs delights. Bring on all the blueberry recipes! Even if they aren’t in season, you can easily make this recipe with frozen fruit.

Here are a few simple ingredients you’ll need to get started

• Fresh blueberries
  
  
• Dry ingredients – all-purpose flour, white sugar, bicarbonate of soda, baking powder, corn flour
  
  
• cold, Unsalted Butter – keep it in the fridge until just before you are about to use it. Cut into 1cm square pieces.
  
  
• Vanilla bean extract. If you don’t have a vanilla extract, you could always substitute it with a vanilla bean scraped of seeds.
  
  
• Fresh Lemon. We need to use both the juice and the zest, so I recommend testing your lemon before juicing – it just makes life a little easier!
  
  
• Buttermilk Don’t have any buttermilk on hand? Easy! In a small jug, measure out 2/3 cup of whole milk. Add the juice of half a lemon and leave to sit for a few minutes to curdle. Voila! Buttermilk!
  
  
• Almond meal and flaked almonds (or slivered almonds)

The nitty gritty

1. Preheat the oven to 180 degrees Celsius.
   
   
2. In a large bowl, pop in the blueberries and toss with the lemon juice.
   
   
3. Add the sugar, lemon zest, corn flour, and vanilla extract and toss to coat the fruit.
   
   
4. Pop the blueberry mixture into the bottom of the pan in an even layer.
   
   
5. In the mixing bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.
   
   
6. Add the sugar, almond meal, lemon zest, and again, give it a quick mix to incorporate all the ingredients.
   
   
7. Pour the buttermilk and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a thick cake-like batter.
   
   
8. On top of the fruit, add spoonfuls of cobbler topping. Be sure not to cover the blueberry filling completely. This allows the cobbler to cook evenly (plus we want those caramelized jammy bits on top!)
   
   
9. Sprinkle the top of the cobbler with 2 tbsp flaked almonds.
   
   
10. Pop it into the preheated oven for 35 minutes or until golden brown and bubbling. Serve with a scoop of vanilla ice cream and (or) some homemade creme Anglaise

Equipment you’ll need

I bake this fruit cobbler in a 23cm or 26cm cast iron skillet or an enamel baking dish of a similar size. You can also try baking this in a ceramic baking dish or pie plate as well.

If you don’t want to rub the butter into the flour manually, you can always use a food processor with a multipurpose blade and pulse the mixture until it resembles fine breadcrumbs.

Can I use frozen blueberries?

You totally can! I have made this blueberry cobbler recipe with either fresh or frozen blueberries, and on one occasion, a mixture of both!

I don’t feel the need to defrost the blueberries prior to use. Just pop them in frozen and they’ll slowly defrost a bit while you are prepping your cobbler.

Have leftovers?

Have leftover cobbler? Let it come to room temperature and pop any leftovers in an airtight container or cover it with plastic wrap for tomorrow. Then reheat in the microwave in 30-second bursts until warm. 

This recipe can be kept in the fridge for up to 3 days.

Like this simple blueberry cobbler recipe? Here are a few more skillet dessert recipes you might like…

• Blackberry and Apple Crumble
• Easy Double Chocolate Skillet Cookie
• Baked Apple and Pecan French Toast Pudding
• Skillet Apple Cobbler

Happy Baking

x

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