Blueberry Cherry Cobbler
This Blueberry Cherry Cobbler has a cinnamon biscuit topping, made with two juicy summer fruits–cherries and blueberries. We love this especially in the summer months and it makes a great patriotic dessert, and is divine served with vanilla ice cream.
Enjoy our quick and easy Blueberry Cherry Cobbler–the ultimate summer dessert. This cobbler includes both blueberries and cherries, and we love to make in individual servings with a delicious buttery cinnamon crust on top. I could eat just the crust – but yes, it’s amazing with the sweet summer fruit, too.
Blueberry Cherry Cobbler
When company is coming, I love a quick, easy dessert that you can make ahead of time, and then pop it in the oven according to your party schedule. You can serve it warm with vanilla ice cream, or cool with fresh whipped cream. Either way, it’s a summer favorite dessert and we love to make this for the Fourth of July!
Why we love this recipe
- It’s company-worthy.
- Easy to make and serve.
- Great 4th of July dessert.
- Fun for a dinner party (made in individual servings).
- You can also serve fresh vanilla whipped cream on top!
Gather these ingredients
- Fresh cherries: you can use frozen blueberries
- Blueberries: you can use frozen blueberries
- Lemon juice
- Brown sugar
- Buttermilk
- Almond extract
- Flour
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Cinnamon + sugar topping
How do you make Cherry Blueberry Cobbler?
- Grease six ramekins and place on a baking sheet (or use a 8×8″ baking dish).
- Mix together the cherries and blueberries, lemon juice, and brown sugar in a large bowl. Divide the fruit into the greased ramekins (or pour into the pie dish or baking dish). Bake while you prepare the topping.
- In a small bowl, stir together the buttermilk and almond extract; set aside.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
- Pour the buttermilk mixture over the flour mixture; stir with a wooden spoon until combined into a soft, sticky dough.
- Drop the biscuit mixture by spoonfuls onto the hot fruit. The topping will spread during the baking time.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Bake until hot and bubbling.
The biscuit topping will be browned. Remove from oven and cool!
How do you serve cobbler?
Serve warm with vanilla ice cream or whipped cream. We also love to make skewers, a salad, watermelon, and then dessert for a perfect summer menu!
Tips and substitutions:
- We find the secret to this recipe is to first bake the individual cobblers in the oven for about 12 minutes before you add the biscuit or cobbler topping.
- Brown sugar gives the dessert a richer flavor! You can use “dark” brown sugar if you want to take it up a notch.
- Any other juicy fruit is quite good for this recipe, such as pears and peaches.
- Make an 8×8 size cobbler if you want just one cobbler!
- You can also swap out the fruit and add in berries, like strawberries, raspberries, or blackberries.
Enjoy cherries in the summer months!
Cherries are amazing this time of year, with so many ways to enjoy them:
- Take them into the outdoors–kayaking, hiking, and camping!
- Serve on an appetizer platter, like this Almond Berry Cheese Board.
- Pit and add to Greek yogurt, with honey and nuts for breakfast.
- Set out as a snack with wine or cheese, or pair with chocolate for dessert.
We love hosting in the summer months, because we not only get to enjoy alfresco dining, the nights are longer and we get to sit around the table longer. Combined with a cinnamon-biscuit topping in individual ramekins, on top of a hot cherry filling, this cobbler is best served warm.
Enjoy!
More cherry recipes to try:
Get the Recipe:
Blueberry Cherry Cobbler
Ingredients
- 4 cups fresh cherries, pitted
- 2 cups blueberries
- 1 Tbsp. fresh lemon juice, strained
- 3 Tbsp. brown sugar
make the crust:
- ⅔ cup buttermilk
- 1 tsp. almond extract
- 1 ½ cups all-purpose flour
- ⅓ cup brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 6 Tbsp. unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F.
- Grease six ramekins and place on a baking sheet (or use a 8×8″ baking dish).
- Mix together the cherries, blueberries, lemon juice, and brown sugar in a large bowl. Divide the fruit into the greased ramekins (or pour into the pie dish or baking dish). Bake for 12 minutes while you prepare the topping.
- In a small bowl, stir together the buttermilk and almond extract; set aside.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
- Pour the buttermilk mixture over the flour mixture; stir with a wooden spoon until combined into a soft, sticky dough.
- Drop the biscuit mixture by spoonfuls onto the hot fruit. The topping will spread during the baking time.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Bake until hot and bubbling about 30 to 35 minutes. The biscuit topping will be browned. Remove from oven and cool for 15 minutes.
- Serve warm with vanilla ice cream or whipped cream.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum! I might like this since it’s fresh cherries. or peaches would be amazing. I’ll need to try it. So simple!
Is it workable to make as one cobbler rather than 6 small ones?
Yes, you can! Use an 8×8 size pan, Karen :)