Ingredients

  • SpinneysFOOD Unrefined Sugar 84g
  • Dried lavender 2 tbsp
  • Lemon 1
  • Frozen blueberries 600g
  • Corn flour 3 tbsp
  • Gluten-free oat flour 40g
  • Gluten-free flour 90g
  • Gluten-free rolled oats 40g
  • Baking powder 1 tsp
  • SpinneysFOOD Fine Sea Salt A pinch
  • Cold salted butter 55g
  • Plain yoghurt 4 tbsp
  • Smooth cottage cheese 4 tbsp
  • Milk 2 tbsp

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."

Lavender and blueberry cobbler

American 20 Mins Prep · 35 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4.
  2. Place 27.5g of sugar and lavender in a spice grinder and blitz until fine. Zest and juice the lemon.
  3. In a large bowl, combine the blueberries with another 27.5g of sugar, lavender sugar, corn flour, lemon zest and juice. Toss to coat.
  4. Place the blueberry mix and any excess juices into a 22cm baking dish and place on a baking tray to catch any drips.
  5. 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.
  6. Using a tablespoon, drop the batter onto the blueberry mixture, creating 6-8 rough mounds.
  7. Brush the tops of the dumplings with milk and sprinkle with extra oats and sugar.
  8. Place the cobbler in the oven for 30-35 minutes or until the dumplings have browned.
  9. Remove from the oven and allow to cool for 10 minutes before serving.