Strawberry Blueberry Cobbler

This is a simple cobbler, but very good. I love it when fresh berries are in season! I’ve used strawberries and blueberries here, but most any fruit will do.


  • 2 pints strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 cup sugar, divided
  • 1 tablespoon cornstarch
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, melted

Heat over to 375 degrees F.

In a bowl, combine the blueberries and strawberries with 1/3 cup + 2 teaspoons sugar and cornstarch. Let sit 10 minutes.

In another bowl, mix your dry ingredients: flour, ½ cup sugar, baking powder, and salt.

In yet another bowl, mix your wet ingredients: egg, milk, vanilla, and melted butter.

Add your dry ingredients to your wet ingredients, and mix well.

Drop batter over the berries by spoonfuls. I don’t bother to spread it evenly over the top, I like the look of seeing some of the berries between the crust mounds.

Bake 25-30 minutes, or until the crust is golden brown.

Serve warm, preferably with ice cream!

Step by step:

Fresh berries – mmmm! You can use most fresh fruit in this cobbler, so use whatever you have or like the best!
Combine blueberries and hulled, quartered strawberries in a baking dish (8×8 or so in size).
Mix fruit with sugar and cornstarch…
And let it sit for 10 minutes while you prepare the batter for the crust.
Mix your dry ingredients: flour, sugar, baking powder, and salt.
Mix your wet ingredients: egg, milk, vanilla, and…
Melted butter too. Then add your dry ingredients to your wet ingredients and mix.
Drop batter by spoonfuls onto the berries. I don’t spread the batter evenly, I like to keep some of the berries peaking through!
Bake for 20-25 minutes or until the crust is golden brown.


8 Comments Add yours

  1. I love cobblers because they’re so simple. This looks wonderful. Gotta love the biscuit top! Nice photos, I like the strawberry surrounded by blueberries!

    1. Laura says:

      Thank you Rufus! I am hoping to add many cobbler recipes, especially with all of the fresh fruit in season right now. Going to try that frozen drink recipe you posted recently…

  2. Lena says:

    Great recipie! I doubled the batter mix… I like a bit more breading in my cobbler 🙂 turned out amazing!!

  3. Anonymous says:

    How many servings do you get from this?

    1. Ruth Beatty says:

      the batter wasn’t completely cooked in 30 minutes–still was raw next to the fruit(looked uncooked) what did I do wrong. Is temperature too high? Fruit was right out of fridge–does that make a difference?

  4. Lori says:

    I do not see the size dish to use. The only cobber I have ever had was in a 9×13. This recipe doesn’t look like it would be enough. Is it a pie pan, casserole dish or what type?

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