Blueberry Cobbler

Ingredients list

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

Source gives both mass and volume: 4 g (approx. 1 teaspoon). The metric quantity is retained; no water-density assumption is made.

Blueberry Filling

Batter & Assembly

180 g all-purpose flour (0:46)
14 g baking soda (0:55)
4 g salt (1:32)
2 g fresh ginger (1:23)
2 g ginger powder (1:23)
300 mL heavy cream (split into 250 mL + 50 mL) (5:09)
A small splash of water (if needed to loosen the batter) (6:17)
150 mL melted butter (3:52) []

Step-by-Step Instructions

Step 1: Prep the Dry Ingredients

Turn on your kitchen scale and place a large mixing bowl on top (0:46).
Weigh out 180 g of all-purpose flour (0:46).
Add 14 g of baking soda, 2 g of fresh ginger, 2 g of ginger powder, and 4 g of salt (0:55). (Note: In the winter, you can also add nutmeg, allspice, or cardamom (1:44)).
Whisk everything together until thoroughly incorporated and set aside (1:57)

Step 2: Prepare the Blueberry Filling

Place your rinsed blueberries into a separate bowl on the scale and zero it out (2:05).
Add 15 g of cornstarch directly to the berries (2:14). Unlike the peach cobbler, this requires no stovetop cooking because everything will burst and get ooey-gooey in the oven (2:25).
Add 4 g of white vinegar, 100 g of white sugar, 50 g of brown sugar, and 10–15 mL of cinnamon (2:43). Mix gently to combine (3:52).

Step 3: Mix the Batter & Assemble

Melt your butter on the stove (0:34). Measure out exactly 150 mL of melted butter and pour it directly into the bottom of a large baking casserole dish (3:28). (Tip: Use a large dish to prevent the cobbler from spilling over (7:01)).
Grab your dry ingredient bowl and pour in 250 mL of heavy cream (5:09). Begin mixing (5:20).
If the batter is too thick, pour in an extra 50 mL of heavy cream and a tiny splash of water (6:02). Whisk until it reaches a smooth, slightly loose pancake-batter consistency (5:27).
Pour the batter right over the melted butter in the baking dish and spread it out evenly (6:49). Do not stir the batter and butter together (7:11).
Carefully spoon the spiced blueberry mixture evenly across the top of the batter (7:11).

Step 4: Bake & Serve

Preheat your oven to 190 °C (7:30).
Bake the cobbler for 50 minutes (8:06). As it bakes, the batter will magically float to the top and turn into a big, fluffy biscuit crust (7:20).
Let it cool slightly, then serve! Warm alongside a slice of cheesecake for a deeply indulgent dessert (8:13).