Blueberry Cobbler

November 12, 2016


This classic cobbler recipe was adapted from southern chef, Virginia Willis whose grandmother made a very similar version. Recipe appeared in Garden & Gun in a story BY KIM SEVERSON - GEORGIA - JUNE/JULY 2015. 
Yield: serves 10



• Zest from 1 lime
• tbsp. finely chopped mint, plus 10 sprigs, for garnish
• tbsp. confectioners’ sugar
• 4 cups blueberries (any fresh berry can be used here and for the balsamic, i.e., raspberries)
• ¼ cup (½ stick) unsalted butter
• ¼ cup Olive Obsession high-quality single varietal fruity EVOO or Eureka Lemon olive oil
• cup whole-wheat pastry flour
• 1½ tsp. baking powder
• tsp. kosher salt
• ¾ cup 2 percent milk
• ¹⁄³ cup agave syrup

• tsp. pure vanilla extract
• cup vanilla cream (recipe below)




Preheat oven to 350°F. Mix lime zest, mint, confectioners’ sugar, and blueberries in a bowl and set aside. Place butter and oil in a 10½-inch cast-iron skillet and transfer to oven for 5 to 7 minutes. 


Meanwhile, to make batter, combine flour, baking powder, and salt in a bowl, then whisk in milk, agave syrup, and vanilla. Remove skillet from oven, add butter-oil mixture to the batter, and stir to combine. 
Pour batter into the hot skillet, top with berries, and bake until the batter has browned and risen up around the fruit, 30 to 35 minutes. 


Transfer skillet to a rack to cool slightly. To serve, drizzle each dessert plate with Olive Obsession Blueberry balsamic, top with cobbler and serve with a dollop of vanilla cream and a sprig of mint.


Vanilla Cream
• 1 cup plain Greek yogurt
• 4 tbsp. confectioners' sugar
• 1 tsp. pure vanilla extract

Combine ingredients in a small bowl and whisk to blend.

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