Blueberry Basil Cobbler

Blueberry Basil Cobbler for Summer
An easy Blueberry Basil Cobbler for summer that’s sure to be a hit at any summer BBQ!

When summer rolls around, it can be a little hard to turn on the oven and add heat to your kitchen. But cobblers are totally worth it. This Blueberry Basil Cobbler is the perfect summer cobbler because the basil lends a light, floral note to the blueberries that is irresistible. All you have to do is dish a serving of the cobbler with a gigantic scoop of vanilla bean ice cream, and garnish with a sprig of basil. And voila—summer in a dish! I’m kind of obsessed with basil lately and you can definitely look forward to more basil dishes in the near future. Do you have a favorite herb that you love to cook or bake with? Let me know! Maybe I can work your favorite herb into my next recipe!

Before you head to the recipe, this is a friendly reminder that we’re still in the middle of National Picnic Month! So if you need some picnicking inspiration, look no further than my 25 Easy Summer Picnic Recipes roundup!

Serves 6-8 people

Blueberry Basil Cobbler

30 minPrep Time

55 minCook Time

1 hr, 25 Total Time

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    Blueberry Basil Filling
  • 7 cups of Blueberries
  • 3/4 cup Granulated Sugar
  • 2 tablespoon Lemon Juice, freshly squeezed
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Cornstarch
  • Cobbler Topping
  • 1 1/2 cups All-purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 1 1/2 sticks (12 tablespoons) Unsalted Butter, melted and cooled to room temperature
  • 1 teaspoon Vanilla Bean Paste
  • 1 tablespoon Raw Sugar


    Blueberry Basil Filling
  1. Preheat the oven to 350°F. Place a rack in the middle of the oven.
  2. Mix the blueberries, granulated sugar, lemon juice, and in a vanilla bean paste in a medium bowl until fully combined.
  3. Grease an 8x8 baking dish with cooking oil before pouring the fruit mixture into the dish. Set aside.
  4. Cobbler Topping
  5. In a stand mixer fitted with a paddle, mix the melted butter into the flour, sugar, salt, and vanilla bean paste until it has a crumbly texture that holds shape when pressed.
  6. Pat handfuls of dough into thick palm-sized disks. The disks should be 1/4- to 1/2-inch thick.
  7. Lay the disks over the fruit filling: Overlap the disks to make a "cobblestone" look. If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler.
  8. Sprinkle the raw sugar over the tops of the dough.
  9. Bake the for 40-55 minutes or until the topping is turning golden around the edges and the fruit filling begins to bubble.
  10. Let the cobbler cool for 15 minutes on a wire rack. The cobbler can also be served room temperature or the next day. Cover and refrigerate the pan with any leftovers.