Lavender and blueberry cobbler

Lavender and blueberry cobbler

20 mins Prep · 35 mins Cook

Nothing screams comfort food like a buttery deep dish cobbler filled with juicy blueberries and finished with crumbly cottage cheese dumplings. The dried lavender is a welcome floral surprise

Created by Spinneys
Prep time 20 minutes
Cook time 35 minutes
Serves 4
Cuisine American
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 502
Fat 14.8g
Saturates 7.5g
Protein 8.1g
Carbs 90g
Sugars 37.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Place 27.5g of sugar and lavender in a spice grinder and blitz until fine. Zest and juice the lemon.


In a large bowl, combine the blueberries with another 27.5g of sugar, lavender sugar, corn flour, lemon zest and juice. Toss to coat.


Place the blueberry mix and any excess juices into a 22cm baking dish and place on a baking tray to catch any drips.


To make the dumplings, combine the flours, oats, the remaining sugar, baking powder and salt in a large bowl. Grate in the cold butter and rub together with your fingertips until it forms pea-sized bits. Add in the yoghurt and cottage cheese and cut into the dough mixture. If needed add the milk until it forms a dough of dropping consistency.


Using a tablespoon, drop the batter onto the blueberry mixture, creating 6-8 rough mounds.


Brush the tops of the dumplings with milk and sprinkle with extra oats and sugar.


Place the cobbler in the oven for 30-35 minutes or until the dumplings have browned.


Remove from the oven and allow to cool for 10 minutes before serving.