Blueberries Cobbler

Blueberry Cobbler Crop

Blueberries sometimes burst with juice during baking and some juice may bubble over. Therefore, if you want to protect your oven from having drippings of blueberry juice, you should place a pan or a dish to catch any juice that may ooze out. Also, it is advisable to taste the blueberries first. If they are very sweet, omit the 30g of sugar.

Preparation time:   20 minutes

Cooking time: 35 minutes

Serves: 4


240 g plain flour

3 g (1/2 teaspoon) baking powder

90 g Q.B.B. ghee

140 g caster sugar

2 large eggs, lightly whisked

50 g yoghurt, combined with 100 g water

500 g blueberries

30 g caster sugar

10 g plain flour

1 teaspoon vanilla essence

5 g ground cinnamon

40 g caster sugar

Pure icing sugar (optional), for dusting

Vanilla ice-cream (optional), to serve


  1. Preheat oven to 180°C.
  2. Sieve the flour and baking powder into a bowl and set aside.
  3. Beat the Q.B.B. ghee and 140 g caster sugar in an electric mixer until light and fluffy (4-5 minutes), scraping down the sides of bowl occasionally.
  4. Gradually add the eggs, a little at a time and beat to combine.
  5. Then fold in half of the flour and half the yoghurt. Add in the rest of the yoghurt to make a smooth batter.
  6. Combine the blueberries, 30 g caster sugar, remaining flour and vanilla essence in a separate bowl.
  7. Spoon the berry mixture into small ramekin or any oven-proof dish. Dollop the batter over the berry mixture.
  8. Combine the cinnamon and remaining caster sugar in a small bowl. Scatter over the cobbler and bake until golden, or until a skewer inserted into batter withdraws clean (35-40 minutes).
  9. Dust with icing sugar and serve with vanilla ice-cream.

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