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Raspberry-Blueberry Cobbler

Raspberry-Blueberry Cobbler

Posted by The Lunchbox Tree


1 c. flour

1 1/4 c. sugar, divided, plus a few spoonfuls

1 t. baking powder

1/2 t. baking soda

4 tablespoons unsalted butter, melted

2-3 T. buttermilk

1 lb. fresh raspberries

1 lb. fresh blueberries  (I strongly recommend the smaller wild variety) 

1 t. finely grated lemon zest

1 T. lemon juice

Preheat oven to 350 degrees.  In a 2-quart casserole dish, mix 3/4 cup sugar, lemon zest, and lemon juice with the raspberries and blueberries, and let sit for 30 minutes to 1 hour.

In a medium-sized mixing bowl, combine flour, 1/2 cup sugar, baking powder, and baking soda.  Add the melted butter, and use a fork to stir together.  Stir in buttermilk one tablespoon at a time, until mix is slightly crumbly.

Take the dough and place bite-sized pieces evenly over the berry mixture.  (There's no need to be a perfectionist with this step; I usually just use my fingers and pinch off small clumps of the dough.)  Then, sprinkle a few spoonfuls of sugar over the dough.  

Bake for 1 hour, or until topping is golden brown.  Let cool for 20 minutes; can be served warm, room temperature, or placed into the refrigerator and served cold.