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Wild Maine Blueberry Cobbler
Makes 6 Servings
*Butter to grease pan
*2 pints blueberries or mixed berries or two 14-ounce bags frozen blueberries (not defrosted)
*Grated zest of 1 lemon
*13-ounce jar Stonewall Kitchen Wild Maine Blueberry Jam
*1/2 teaspoon cinnamon
*2 cups unbleached all-purpose flour
*3 tablespoons sugar
*1 tablespoon baking powder
*1/2 teaspoon salt
*1 stick unsalted butter, chilled and cut into pieces
*1/2 cup half & half or light cream
*Sweetened whipped cream, vanilla ice cream or yogurt for serving
1Preheat oven to 425F degrees. Butter a 2- to 3-quart heavy baking dish.
2Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
3Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together.
4Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a "cobbled" irregular pattern. Sprinkle on remaining 2 tablespoons of sugar.
5Bake until crust is lightly browned and berries are hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.
Stonewall Kitchen®
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