Blueberry Cobbler: Blueberry Bliss!

blueberries Summertime blueberries!

Do you know what States in America produce the greatest  amount of blueberries?

 Most likely you’ll be surprised! 

  The number one producer of blueberries in the United States is Michigan, number  two is Maine, and coming in at a strong number three is New Jersey!


Yes, the Garden State has a long affection with blueberries and blueberry cultivation.  So much so that the State fruit of New Jersey is the Blueberry!  And, that’s a Jersey fact that’s got to be a surprise to some people.


Below is a quick, and simple recipe for making a blueberry dessert that I hope will help bring a little blueberry bounce into your summer!

blueberry cobbler

Blueberry Cobbler


Blueberry Cobbler

(serves – 6 )


  • 2 pints fresh blueberries
  • 1/3 cup sugar
  • 1 Tablespoon flour


  • 1-cup – All purpose flour
  • 1/2 – cup – Sugar
  • 1/2 teaspoon – Salt
  • 1 – teaspoon – Baking Soda
  • 6-tablespoons – Butter ( chilled)
  • 1-cup – Buttermilk
  • 1-teaspoon – Lemon zest ( grated)


blueberries & sugar


Combine the blueberries with the sugar and 1 tablespoon of flour. Let macerate for 5 minutes.

 Then Preheat the over to 350




butter addition

butter addition


 In a medium bowl, combine the baking powder, salt, lemon zest and the remaining flour and sugar.  

 Add the cubed butter and blend with the flour. 



combining the butter and flour


 Rub the butter and flour between your finger tips to create a coarse crumb.

 Do not overwork!



making the batter


 Add the buttermilk and mix with a kitchen spoon until a shaggy dough is formed.

  Do not over-mix!


cobbler topping


 In a shallow 1 1/2 quart baking dish or a 9 inch deep pie plate pour in the blueberries.

  With a spoon drop mounds of dough on top of the blueberries. Do not cover the entire top with the batter. Leave some areas of blueberry showing.



 Bake at 350 degrees for 30 to 40 minutes until the berries are bubbling and the top is a nice golden brown color.

 Let rest for 30 minutes before serving. 


Serve as is or with the addition of whipped cream and/or vanilla ice cream. 

Which do you prefer, a plain cobbler or a cobbler with all the extras?

To learn more on the long history of blueberry farming in New Jersey … click —>

Blueberries have reached superstar status in terms of their unique health benefits. Many of you may be surprised to learn how nutritionally healthy they really are.   Click here for some blueberry health facts

  • Sandy

    Send all the extras to me Franco!

  • Barbara Derkoski

    Hi Frank

    I loved the recipe for the cobbler. I have a similar cobbler recipe but it calls for heavy cream instead of buttermilk. Since I love peaches they are my fruit of choice. I use brown sugar and cinnamon in that cobbler. keep the great recipe’s coming. Say hello to your mom. I am her friend from school. I love to cook. By the way, your Penne Norma that you served at your restaurant is one of my all time favorite Italian dishes. Any chance you could give me that recipe?


  • franco2

    Hello Barbara,

    Thank you for taking the time to write! The cobbler recipe can use cream or buttermilk. I personally like the buttermilk, but cream is what most people use. Personal preference it is.

    The Norma sauce is a very special recipe. I’m very glad that you were so impressed by it. I will get it off to you. :)

    Once again thanks for reaching out and I will definitely pass on your “hello” to mom.