Cherry Blueberry Cobbler Recipe
Quick and easy cobbler recipe with blueberries and cherries underneath a sweet, buttery crust.
Servings: 16 servings
Calories: 260kcal
Cost: $6
Equipment
Ingredients
Cherry Blueberry Filling Ingredients
- 3 cups Pitted Sweet Cherries Fresh or Frozen
- 3 cups Blueberries Fresh or Frozen
- 2 Tablespoons Corn Starch
- Juice of 1 Lemon
- ¼ cup Sugar
Cobbler Topping Ingredients
- 1¼ cups Sugar
- 1½ cups plus 2 TBS Self Rising Flour
- 1¼ cups Butter room temperature
Instructions
- Preheat oven to 350℉
- Spray 9x13 baking dish with baking spray or grease.
Instructions For Cherry Blueberry Filling
- Mix together cherries, blueberries, corn starch, juice of 1 lemon and sugar.3 cups Pitted Sweet Cherries, 3 cups Blueberries, 2 Tablespoons Corn Starch, Juice of 1 Lemon, ¼ cup Sugar
- Fill 9x13 baking dish with cherry blueberry mixture. Make sure it is spread evenly throughout the pan.
Instructions For Cobbler Topping
- Combine sugar and self rising flour.1¼ cups Sugar, 1½ cups plus 2 TBS Self Rising Flour
- Cut room temperature butter into sugar/flour mixture until crumbly.1¼ cups Butter
- Pour, sprinkle or spoon topping evenly over the cherry blueberry mixture.
- Bake at 350℉ for 45 to 55 minutes.
- Remove from oven and cool or devour.
Notes
- Cherry Blueberry Cobbler is best with fresh cherries and blueberries, but frozen cherries and blueberries are almost as good. I used frozen cherries and my cobbler was off the charts delish. Click here for tips on using frozen cherries and blueberries in this recipe.
- You can use different amounts of each fruit in this blueberry cherry cobbler recipe. I had just 2.5 cups of cherries, so I used 3.5 cups of blueberries and 2.5 cups of cherries.
- It is best to use room temperature butter in this easy cobbler recipe. Room temperature butter is much easier to cut in with your sugar and flour than hard cold butter.
- Self rising flour is a must for this cobbler recipe. No baking powder, baking soda or other leavening ingredients are used. All the leavening ingredients are in the self rising flour.
- You will know your cobbler is done when the crust is golden brown and you see the fruit filling bubbling. I purposely didn't cover a couple of small patches of the filling with crust, so I could see when my filling was bubbling.
- To store leftover cherry blueberry cobbler simply cover the dish you baked it in with aluminum foil or plastic wrap and store it in the fridge from 3 to 5 days. You can also store it in an airtight container in the fridge for 3 to 5 days.
- Freeze your leftover cobbler for up to 2 months. Cover the dish you baked it in tightly with at least 2 layers of aluminum foil. I even think it’s a good idea to wrap the whole pan in aluminum foil. You can also freeze smaller portions in an airtight container.
- Cherry blueberry cobbler is best served warm with a scoop of vanilla ice cream or whipped cream or a combo of both.
Nutrition
Serving: 1serving | Calories: 260kcal