Cran-Blueberry Cobbler

Cran-Blueberry Cobbler

Southern Living JANUARY 2004

  • Yield: Makes 6 to 8 servings


  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 3 cups frozen blueberries, unthawed
  • 1 cup frozen cranberries, unthawed
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose baking mix
  • 2 tablespoons sugar
  • 1/4 cup butter or margarine, softened
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • Vanilla ice cream or sweetened whipped cream (optional)


Stir together cornstarch and 3/4 cup sugar in a large saucepan. Add frozen berries, lemon juice, and vanilla, and bring to a boil, stirring constantly; boil 1 minute. Pour into a lightly greased 2-quart baking dish.

Combine baking mix and 2 tablespoons sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly; stir in egg and milk. Drop by 2 tablespoonfuls onto hot berry mixture.

Bake at 400° for 20 to 25 minutes or until cobbler is golden and bubbly. Serve warm with vanilla ice cream or sweetened whipped cream, if desired.


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Cran-Blueberry Cobbler Recipe