Blueberry Cobbler

  • Servings : 8-12
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Take full advantage of the beautiful berries that are available this summer, and create this wonderfully rich but still healthy cobbler for a fun, family dessert. Pair with our simple ice cream to make an award winning combo that everyone will love!


  • 1 cup flour
  • 1 1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoon cold butter
  • 1/4 cup boiling water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh blueberries, rinsed and drained
  • 1/4 cup Raimondo Winery Wild Blueberry Balsamic Vinegar


Step 1

Preheat oven to 400 degrees. Line a baking sheet with foil.

Step 2

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

Step 3

In a separate bowl, dissolve cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, vinegar, and blueberries. Transfer berry mixture to cast iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls evenly spaced. Place skillet carefully onto foil lined baking sheet.

Step 4

Bake 25 minutes until dough is golden brown.

Recommended Raimondo Ingredients:

Raimondo Winery Wild Blueberry Balsamic Vinegar

Recommended Wine Pairing:

2010 Raimondo Winery Almond Sparkling

2010 Raimondo Winery Barbera

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