Easy Summer Recipes – Blueberry Cherry Cobbler

The Boy Scout came over this afternoon to hang out with The Girl Who Thinks She’s a Bird.  They’ve only been able to see each other a few times this summer because he’s been off camping in the woods for weeks at a time, and helping little old ladies cross the street on weekends.

So when they were having their typical “What do you want to do?”   “I dunno, what do you want to do” conversation,  I quickly suggested they make this blueberry cherry cobbler recipe for me.

I mean after all, I can’t stay in the kitchen all day, everyday, and make food for all the people who come though our doors.

I know I’m always telling you to try the recipes I write about, but this one, you seriously need to make.  Seriously.  This is a keeper.  In fact if I could only make one dessert for the rest of the summer, this blueberry cherry cobbler would be the one.  It is freakin’ awesome.  So awesome, that it just came out of the oven about 30 minutes ago, and I’ve already had two helpings.  Let’s just hope there will be a little left by the time the Handsome Husband gets home.

Note to self.  Invite Boy Scout Troop over to my house and teach them all how to wash dishes.

Ingredients {slightly adapted from Sauver}

4 tbsp. vegetable shortening
3⁄4 cup plus 1 tbsp. sugar
2 tbsp. cornstarch
1⁄4 tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sweet cherries
1⁄2 tsp. lemon juice
1⁄8 tsp. almond extract
1 cup flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup milk


Preheat the oven to 400 degrees and grease an 8″ x 8″ baking dish with 1 tbsp. shortening and set aside. Combine 3⁄4 cup sugar, cornstarch, and cinnamon in a saucepan over medium and stir well.   Add the blueberries and cherries and cook until the mixture had thickened to a pie filling texture.  Remove the berry mixture from the heat and stir in the lemon juice and almond extract. Pour blueberry cherry filling into your baking dish and set it off the the side so you can prepare the biscuit topping.

In a medium bowl combine the remaining sugar, flour, baking powder, and salt. Next add in the shortening and milk and stir with a big fat spoon until you have a doughy mixture.  Use a cookie scoop to drop tablespoons size dough balls on top of the berry mixture and back for 40 minutes until golden brown.  Cool slightly and serve with a scoop of vanilla ice cream.

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  1. Elizabeth F says

    Ooh, my family really likes cobbler. It is my sole reason for canning peaches, I plan enough canned peaches for the cool months (here Sept-May)so that we have one to two cobbler a month. Probably we only eat them then as they like them hot out of the oven.

  2. says

    I need you to cut it out with the recipes. I’m pinning your recipes almost daily now–I need to start cooking some of them:) Thanks for sharing!

  3. Heather says

    Just made this recipe last night…wow, it’s delish! I did find out that I really need a cherry pitter…I used a chopstick last night and made a nice mess.

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