Recipe: Summer Blueberry Cobbler

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Buttermilk cover photo

Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.

Today’s recipe is from Debbie Moose’s Buttermilk. Moose is an award-winning food writer and author of five cookbooks, including Deviled Eggs: 50 Recipes from Simple to Sassy and Potato Salad: 65 Recipes from Classic to Cool, as well as another Savor the South® volume: Southern Holidays. You can follow her on Twitter @DebbieMoose. Her recipe for Summer Blueberry Cobbler is as delicious as it is easy!

Don’t forget to “like” the Savor the South® book page on Facebook for more news and recipes. Also, check back here next Tuesday for another Savor the South® Sampler recipe!

Summer Blueberry Cobbler

There’s nothing wrong with fancy cobblers topped by sweet biscuits. But when the blueberries are in season at the farmers’ market, I want to get them into a dessert and onto my table as quickly as I can. This is the easiest cobbler ever. My mother and grandmother made it with “sweet milk,” but buttermilk gives the cake part of the cobbler extra richness.
Cuisine: dessert
Servings: 6


  • 6 tbsps. unsalted butter
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 tsp. vanilla
  • 2 cups fresh blueberries or frozen, thawed, and drained


  • Preheat the oven to 375°. Place the butter in an 8 × 8-inch baking dish and put it in the oven until the butter is melted. Do not allow the butter to burn.
  • In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the buttermilk, egg, and vanilla. Stir until the batter is smooth.
  • Pour the batter into the baking dish, over the melted butter. Spoon the blueberries evenly over the batter. Bake for 30–40 minutes, or until golden brown.


From BUTTERMILK: a Savor the South® cookbook by Debbie Moose. Copyright © 2012 by Debbie Moose.