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Blueberry Cobbler with White Peach Ice Cream

Blueberry Cobbler + White Peach Ice Cream

Blueberry cobbler is the perfect dessert to finish off a picnic or any meal enjoyed al fresco during the summer. You can make it in a baking dish, or as individuals in ramekins. Either way, paired with white peach ice cream, it's a huge hit!


Blueberry Cobbler Filling

  • 5 cups 5 cups blueberries, fresh or frozen
  • 4-5 tbsp sugar depending on your taste
  • 1 1/2 tbsp cornstarch Dorie's recipe only calls for 1 tbsp, but the blueberries are so juicy I added more
  • zest of 1/2 a lemon
  • 1/4 tsp black pepper

Blueberry Cobbler Topping

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tbsp packed light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh tarragon chopped thyme would also work
  • 6 tbsp (3/4 stick) cold unsalted butter
  • 1/2 cup whole milk

White Peach Ice Cream

  • 3 large white or yellow peaches white peaches have a more subtle and perfumed flavor
  • 1/4 cup honey
  • 1/2 lemon juiced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch salt
  • 5 large egg yolks


  • Preheat oven to 375°F.

Blueberry Cobbler Filling

  • Mix together the sugar, cornstarch, zest and black pepper. Toss with the blueberries and put them in a baking dish or individual ramekins.

Blueberry Cobbler Topping

  • Grate the butter and put in the freezer to set hard, while you prepare other ingredients.
    shredding butter on a box grater
  • In a large bowl mix together the flours, brown sugar, baking powder and tarragon. Add the frozen butter and rub between your fingers until it looks like a course meal.
    Mixing flour and brown sugar
  • Add the milk and stir it with a spoon just until combined. If you over do it they will be tough when baked.
    Adding milk to flour and brown sugar mixture
  • Scoop up the biscuit batter and create 2″ loose balls and place on top of the fruit. Again, don’t overwork. It is okay if they are a little funky looking. If you are making individual cobblers make a biscuit that is just smaller than the ramekin. They don’t need to cover all the fruit, but depending on the size of your baking dish they may.
    Adding cobbler topping to blueberry cobbler filling
  • Bake for about 30 minutes for the individual ramekins. They should be golden brown and the berries should bubble around the biscuits. The large baking dish will take about 60-75 minutes.
    Mini blueberry cobblers

White Peach Ice Cream

  • Slice the peaches.
    Sliced white peaches
  • Cook the peaches with the honey, lemon juice until they soften a bit, about 5 minutes on simmer. Refrigerate and allow them to cool completely before adding them to the ice cream base.
    White peaches
  • Follow these directions for the ice cream base. Freeze as the Ice Cream Maker suggests.
    Blueberry Cobbler with White Peach Ice Cream
  • Serve the cobbler warm with a scoop of the ice cream!


The blueberry cobbler recipe is from Dorie Greenspan’s Baking: From My Home to Yours and the white peach ice cream recipe was inspired by a David Lebovitz article in Fine Cooking Magazine based on Perfect Scoop.