Berry Cobbler

One of my favorite things about summer is the fruit. There is always an abundant amount and a wonderful variety of fruit to choose from. What is your favorite summer fruit? I would have to say that I have several, but one of my favorites is the blueberry. It seems to be one of the most versatile fruit around. I love to eat the blueberries by themselves, but I also love them in a salad, and they are great to bake or cook with.

One of the local grocery stores had a sale on blueberries a couple of weeks ago and so I had purchased a pint of them. My kids were going to be home for Sunday dinner that week and so I decided to make a dessert with the blueberries that I had purchased. The recipe called for 3 cups of blueberries and I had only the one pint, but I did have some strawberries in the refrigeration also so I decided to use some strawberries to make the 3 cups.

I have to say that this cobbler turned out be delicious. There was not one bite left of this dessert by the end of the meal. We all enjoyed it; I think there were a few of the kids just about licking out their bowls trying to get every bit of the cobbler.  Needless to say I have made this one again. The second time I added a couple of more fruits, I had blueberries, raspberries, strawberries and some peach thrown in the cobbler. I have to say that this was just as scrumptious as the first cobbler. So when it comes down to this cobbler I think that just about any fruit would make this a tasty dessert. I hope that you will give it try and let me know what kind of fruit you used in your cobbler.

Berry Cobbler (Adapted from Southern
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
2 cups fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter

In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add fruit. Pour fruit mixture into a lightly buttered 1 1/2 quart baking dish or a 9 inch pie plate. Sprinkle with cinnamon and drizzled with 1 teaspoon melted butter.
Stir together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just mixture is moistened and forms a ball. Drop spoonfuls onto the fruit mixture. Bake at 350 degrees F for 25 minutes.

See what’s cooking. Sign up for the newsletter.


  1. says

    Yummy all of that wonderful fresh fruit sounds wonderful. There is no wonder there was none of your cobbler left after the meal. Sounds delicious :))

  2. says

    This loos great. For some reason I never think to make cobblers in the summer, I always make them fall/winter with those fruits and forget to make them in the summer with berries. I need to remedy that soon…yours looks wonderfully inspiring.

  3. says

    You can never go wrong with a fruit cobbler. Peaches and/or blue berries are the best, IMO, but anything seems to work. And a pretty easy dessert to throw together. Good stuff – thanks.

  4. says

    I followed you back after your visit at my blog. I couldn’t have picked a better day. Cobblers are my favorite desserts. Yours here, mixing blueberries and strawberries must be incredible!

  5. says

    great minds think alike!! i made blueberry pie for dessert last night…yum yum.. I also made your cabbage/cucumber yummy!! the seasoning is the same I use when I make pickled eggs…I didn’t realize that until I made it. I am also going to bring it to a party this weekend. the cucumber/ cabbage combination tastes good.

  6. says

    Your berry cobbler looks fabulous…I just want mine with a scoop of vanilla ice cream…yum!
    Thanks for this recipe and hope you are having a nice week :)

  7. says

    That sounds wonderful. I’m a fan of the crumble myself.

    Blueberries have been my favorite Summer fruit. My recent discovery: blueberry sweet tea. Thank goodness I froze my extra berries.

Leave a Reply

Your email address will not be published. Required fields are marked *