It’s summer and the berries are RIPE. Even though I’m trying to avoid turning my oven on like it’s some sort of plague, I knew when I got my hot little hands on some big beautiful blueberries that the best thing to do with them was going to be turning them into a cobbler. Mostly because that was at the request of my mother some few weeks ago.

To start this cobbler off, I basically used the same dough and idea from the peach cobbler I made about a year ago. Only instead, I swapped in blueberries for the peaches. It was a good call, though to be very honest, I love cobbler no matter what fruit is used in it.

While some cobblers and baking can be complicated, this one is super easy to make. The measurements are even pretty simple. The way this cobbler works is that the batter bubbles up through the hot fruit that’s poured over the top, making its own delicious bread topping while the fruit sinks to the bottom as it should be in any traditional cobbler.

This is good stuff too. The crust on top gets a nice sweet crunchy edge while the inside remains soft, sweet and delicate.

I like to serve mine with some vanilla ice cream after a good southern ‘wash day’ dinner. Usually consisting of red beans, okra, sliced tomatoes, and some corn bread. Delicious!

Step-by-Step Photos:

Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free