Cape Cod Cobbler

18 May 2011

The cookbook shoot has kept me very busy over the past two weeks, but I wanted to share a short, but sweet blog post with a quick recipe. One of the dishes that I prepared for a shoot day last week was a savoury cobbler. It made me feel nostalgic for a certain blueberry cobbler that my mother used to make which was also her own mother’s recipe and so on and so forth. My mother grew up on Cape Cod in Falmouth, Massachusetts, and swore that this blueberry cobbler was a staple in their house at all times. Until I made her cobbler over the weekend, I hadn’t eaten it since I was young girl!

Let’s just say it did not disappoint. The crusty cobbler is scone-like…not sugary, whereas the blueberry filling is like a sweet gooey glaze. A dollop of clotted cream, whipped cream or vanilla bean ice cream on top and you have a little slice of heaven in a dish.

It will now be a staple in our house too.

Give it go!

Cape Cod Cobbler


2 1/2 cups/360 g fresh or frozen blueberries (fresh from Derryvilla Blueberry Farm in Aug & Sep would be ideal)

1 teaspoon vanilla extract

1/2 lemon, juiced

1 cup/200 g white sugar, or to taste

1/2 teaspoon all-purpose flour

1 tablespoon butter, melted

1 3/4 cups/75 g all-purpose flour

4 teaspoons baking powder

6 tablespoons white sugar

5 tablespoons/70 g butter

1 cup/235 ml milk

2 teaspoons sugar

1 pinch ground cinnamon


Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 30 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean (except for a bit of blueberry syrup). Let cool until just warm before serving. Stores in fridge for 2-3 days.

Hope you enjoy.

Slan Abhaile,


Photos and styling by Imen McDonnell


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