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Blueberry Raspberry Cobbler

  • Author: Mary
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 9 1x


  • Biscuits
  • 1 2/3 cups all-purpose flour
  • 1 2/3 tsp baking powder
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1/4 tsp salt
  • 6 Tbsps cold unsalted butter, chopped into small cubes
  • 2/33/4 cup heavy cream, plus more for brushing
  • Cobbler
  • 23 cups blueberries
  • 23 cups raspberries
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 375 F, and butter your 8×8″ pan {if not using a nonstick skillet}.
  2. In a medium bowl, combine flour, baking powder, sugar, and salt. With a pastry cutter, or forks, work the butter into the flour mixture until the butter pieces are smaller than peas. With a fork, stir the mixture together while adding the heavy cream, only adding enough so that the dough just comes together. Turn out onto a work surface and knead only so it comes together as one square piece: it is ok to be a big shaggy here.
  3. Cut the biscuit into nine pieces.
  4. In a separate bowl, toss together the cobbler ingredients (berries, sugar, cornstarch, and vanilla). I say use 2-3 cups of each berry because this will depend on your pan — I prefer as many berries as I can fit! Pour evenly into your baking dish, and arrange the biscuits evenly on top.
  5. Brush the biscuits with heavy cream, sprinkle with ample sugar, and bake for 45 minutes. If the biscuits are browning to quickly, place a foil tent over the top. It’s finished when the biscuits are golden and the fruit is bubbling voraciously!
  6. Allow to cool 15 minutes before serving, with ice cream, and enjoy!