Blueberry Cobbler with Island Gelato Co, Woodland Berries Sorbet

Get ready for a match made in dessert heaven: Outstanding recipe guru Kathy Paterson’s nostalgic, old-fashioned cobbler meets Woodland Berries Sorbet from the 2025 Leefield Station Dairy Champion Island Gelato Co.

Serves 4

Ingredients

450g blueberries

2 tablespoons caster sugar

1 tablespoon plain flour

Cobbler

125g plain flour

1 teaspoon baking powder

50g cold butter, grated or diced

1 tablespoon caster sugar, plus extra for sprinkling (optional)

90ml cream

Method

Heat the oven to 200°C.

Toss the blueberries, caster sugar and flour together then tip into a medium-sized baking dish (or you can use individual dishes or an ovenproof skillet). Make sure the blueberries are in a dense layer in the baking dish.

Make the cobbler, sift the flour and baking powder with a pinch of salt into a bowl.

Add the butter and rub into the flour mixture using your fingertips    until the mixture begins to resemble fine breadcrumbs. Try not to over work the butter as that will make the cobbler oily.

Add the sugar and slowly pour in the cream, mixing with a fork. Again no over mixing – keep everything light.

Shape mixture into rounds, about 5cm in diameter and 1cm in thickness, placing over the blueberries as you go. The blueberries should show through in places. Sprinkle with extra sugar, if wished.

Put in the oven and bake for 20-25 minutes until the cobbler is golden and the blueberries bubbling.

Serve warm with generous scoops of Island Gelato Co Woodland Berries Sorbet.

Expert Tip

If you would like a lightly frosted look to your cobbler, brush with lightly beaten egg white and sprinkle with caster sugar before baking.