Blueberry Cobbler

The Method for Blueberry Cobbler

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 190°C / 375°F. Toss the blueberries with the 80 g sugar, cornflour and lemon juice in a 1.5 litre baking dish.

   Mark done

2. Rub the butter into the flour and 60 g sugar until crumbly. Stir in the milk to a soft dough.

   Mark done

3. Drop spoonfuls of dough over the fruit, leaving gaps.

   Mark done

4. Bake for 40 minutes until the topping is golden and the fruit is bubbling. Cool for 10 minutes.

   Mark done Start 40 min timer

What Can Go Wrong

1. Taste the berries before adding all the sugar.
2. Leave gaps in the topping.
3. If your oven runs hot, check at 30 minutes.
4. Cool for 10 minutes so the juice thickens.

Ingredient Swaps

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

To Go With It

Vanilla ice cream · Pouring cream · Custard · Hot tea

Leftovers

Best on the day. Keeps in the fridge for 2 days and reheats in a 160°C oven for 12 minutes.

Quick Answers

Blueberry Cobbler Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.