Blueberry Cobbler

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 35 Mins
Cook time: 40 Mins
Total time: 1 hr 15 mins
Number of servings: 8

This recipe features our Michigan Blueberries from Walker Farms available every July.

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Filling Ingredients:

  • ½ cup Granulated sugar
  • 3 Tbsp Cornstarch
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Ground ginger
  • ¼ Tsp Kosher salt
  • 3 Pints Fresh Michigan blueberries
  • 1 Tsp Lemon zest
  • 2 Tbsp Fresh lemon juice

Topping Ingredients

  • 2 ½ Cups All-purpose flour
  • ½ cup Granulated sugar
  • 3 tbsp Cornmeal
  • 1 tbsp Baking powder
  • ½ tsp Baking soda
  • ¾  tsp Kosher salt
  • 6 tbsp Unsalted butter, cold and cubed
  • 4 tbsp Lard, cold and cubed
  • 2/3 cup Buttermilk
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract

Garnish Ingredients

  • 2 tbsp Unsalted butter, melted
  • 3 Tsp Sugar in the Raw for topping



  1. Combine all dry filling ingredients sugar, cornstarch, cinnamon, ginger, kosher salt in a bowl.
  2. In a separate bowl combine blueberries, lemon zest and lemon juice. Add the dry ingredients to the blueberry mixture and mix gently until combined. Heat oven to 375 degrees and bake in a pan for 20-25 minutes until fruit filling begins to thicken.
  3. In a stand mixer, combine all dry topping ingredients flour, cornmeal, sugar, baking powder, baking soda and kosher salt and pulse mixer until all ingredients are combined.
  4. Add cold, cubed butter and lard to dry mixture. Pulse the mixer until consistency is course. Add buttermilk, lemon zest, and vanilla and pulse the mixer until ingredients are combined. Do not overwork dough.
  5. Gently roll out the dough mixture on a floured surface and cut 2-inch round biscuits, 12-14 total.
  6. Pull the blueberry filling from the oven and place biscuits on top.
  7. Brush the biscuit topping with melted butter, sprinkle raw sugar on each biscuit.
  8. Turn the oven to 425 degrees, return pan into the oven, and bake for 15 minutes or until the biscuits are golden brown. Serve warm.