Hallie Norvet

Personal Chef Service


Mini Lemon Vanilla Blueberry and Blackberry Cobblers

Posted on January 15, 2015 at 9:45 PM

Mini Lemon Vanilla Blueberry and Blackberry Cobblers

It was a late weeknight and I was craving something sweet. That's when I created these cobblers. I had blueberries and blackberries in the fridge and the cobbler recipe can be made with oly 4 ingredients. Try this cobbler cake with any other type of fruit or berry for a satisfying treat.

Makes: 8 Individual Cobblers

Prep Time: 10 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


8 Tablespoons Butter, Individually Sliced

1 Cup Blueberries, Washed and Dried

1 Cup Blackberries, Washed and Dried

2 Tablespoons Sugar

1 Cup AP Flour

1 Cup Sugar

1.5 tsp Baking Powder

3/4 - 1 Cup Milk

1 Tablspoon Lemon Zest

.5 tsp Vanilla Extract


Pre-heat oven to 375. Take 8 individual oven-safe 3/4 cup ramekins and drop 1 Tablespoon butter into each ramekin. Place ramekins onto a large sheet tray and place in oven for 3-5 minutes until butter is melted. Remove ramkins from oven to cool.

In a medium mixing bowl, mix blueberries and blackberries and  with 2 Tablespoons sugar until thoroughly coated.

In a large mixing bowl, whisk 1 cup flour, 1 cup sugar, baking powder, milk, lemon zest and vanilla extract until smooth batter forms.

Next, distribute blueberries and blackberries evenly between the 8 ramekins.

Pour your batter into each ramekin over the berries. Fille each ramekin with batter until it is a little over 3/4 of the way full.

Place ramekins on a sheet tray in the oven and bake for 30-35 minutes until the top of eachcobbler is golden brown.

Remove cobblers from oven and allow to cool for 5 minutes.

Top with ice cream, powdered sugar and whipped cream.

Categories: Dessert, Regional American

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