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Blueberry Cobbler


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  • For pastry stars:
  • 2 sheets frozen puff pastry, thawed
  • star-shaped cutter
  • An egg wash made by whisking:
  • 1 lg egg yolk
  • 1 tbsp water
  • For Berry Mixture:
  • 1/3 cup water
  • 3 tbsp fresh lemon juice
  • 3 1/2 tbsp cornstarch
  • 5 cups fresh blueberries (about 5 half pints)
  • 5 cups fresh raspberries (about 4 half pints)
  • 2 1/2 to 2 3/4 cups sugar, or to taste
  • Accompaniment:
  • Ice cream


Servings 8


Step 1

Preheat oven to 400 degrees

Make pastry stars:
On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14x13 in rectangle. With 1 or more star-shaped cutter, cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.

Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower third of oven about 5 min. Alternate baking sheets and bake 5 to 10 min more or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temp. Yield: 24 stars

Make berry mixture:
In a large bowl whisk together water, lemon juice and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.

To assemble cobblers:
Top each serving decoratively with pastry stars and a scoop of ice cream. Serve hot or warm

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