Blueberry cobbler with custard

Blueberry cobbler with custard

More Home Comforts
Peter Cassidy

This is an American version of our simple crumble, the difference being that the topping is more like a scone. But as it cooks, the scones separate out to reveal an almost crumble-like topping underneath.


Quantity Ingredient

For the filling

Quantity Ingredient
500g blueberries
30g vanilla sugar
1 tablespoon plain flour
1 lemon, zested and juiced

For the topping

Quantity Ingredient
200g plain flour, plus extra for dusting
1 tablespoon baking powder
50g caster sugar
50g unsalted butter, softened
1 large egg
200ml natural yoghurt
1 tablespoon granulated sugar

For the custard

Quantity Ingredient
250ml whole milk
250ml double cream
1 vanilla pod, split, seeds scraped out
100g caster sugar
6 egg yolks


  1. Preheat the oven to 180°C. Butter a 15cm x 25cm ovenproof baking dish.
  2. For the filling, tip the blueberries into the baking dish. Add the vanilla sugar, flour, lemon zest and juice, and toss to combine, then set aside.
  3. To make the topping, mix the plain flour, baking powder and sugar together in a bowl, then rub in the butter until it forms a breadcrumb-like texture. Mix the egg and yoghurt together, and stir into mixture until you have a soft, sticky dough.
  4. Tip the dough out onto a lightly floured work surface and knead gently until smooth. Push out into a rough rectangle about 4cm thick, then fold each side into the centre and fold in half, as if shutting a book. Cut the dough into 10 even-sized pieces and place on top of the blueberries – you don’t want to handle it too much.
  5. Scatter the granulated sugar over the top and bake for 35–40 minutes until golden and bubbling around the edges.
  6. Meanwhile, make the custard. Put the milk and cream into a shallow saucepan with the vanilla pod, set over a medium heat and bring to the boil. Whisk the sugar and egg yolks in a bowl. When the milk is boiling, pour it onto the eggs, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally, until thick enough to coat the back of a wooden spoon.
  7. Strain into a clean pan and warm through when the cobbler is ready.
Home Comforts
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classic recipes
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