Summer Berry Cobbler Recipe

Name: Summer Berry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint blueberries; 1 pint raspberries; 1 pint blackberry; 1 pint strawberry, hulled and sliced in half; 1/2 cup granulated sugar, plus more, for dusting; 1 pinch cinnamon; 2 tablespoons cornstarch; 1/2 lemon, juice of; melted butter; Blueberry Scones; 2 cups flour, plus more for rolling berries; 1 tablespoon baking powder; 1 teaspoon salt; 1/3 cup sugar; 1/4 cup unsalted butter, chilled and cut in chunks; 3/4 cup buttermilk or 3/4 cup cream; 1 egg; 1 pint fresh blueberries

Servings: persons

1 pint blueberries
1 pint raspberries
1 pint blackberry
1 pint strawberry, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
1 pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juice of
melted butter
Blueberry Scones
2 cups flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or 3/4 cup cream
1 egg
1 pint fresh blueberries

1
Preheat oven to 400u00b0.
2
In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
3
Stir gently to combine.
4
Spread berry mixture out on a 10-inch tart or gratin dish.
5
To Make Scones:
6
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
7
Cut in butter using 2 forks or a pastry blender.
8
The butter pieces should be coated with flour and resemble crumbs.
9
In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
10
Mix just to incorporate, do no overwork the dough.
11
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
12
Fold the blueberries into batter, being careful not to bruise.
13
Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
14
Drizzle the surface with melted butter and dust with sugar.
15
Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
16
Cool for 15 minutes before serving.
17
Serve with whipped cream or vanilla ice cream.

956

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pint blueberries, 1 pint raspberries, 1 pint blackberry, 1 pint strawberry, hulled and sliced in half, and more.

Yes, Summer Berry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Berry Cobbler

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