• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Dessert

    Published: Aug 1, 2017 · Modified: Aug 1, 2017 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    Streusel Topped Blueberry Cobbler

    Streusel Topped Blueberry CobblerBlueberry Cobbler is great anyway you eat it, but top it with a Walnut Streusel and it takes it to a whole new level.

    It has been beastly hot in St. Louis and the last thing I wanted to do was get into the kitchen with a hot oven going.  We love cobbler
    especially in the summer when so much fresh fruit is available.  I was looking for something that would highlight the fruit but was easy, quick and a bit different from the usual cobblers.  This Walnut Streusel Blueberry Cobbler fits all those requirements.

    This is a combination of a streusel topping from an old standby sour cream coffee cake.  The blueberry filling is the sauce from the Lemonade Cake with Blueberry Sauce and the base of the cobbler is the Cream Biscuits which are the easiest, lightest, best biscuits I have ever made.  Layer them together and you have a fast and easy summer delight.  The blueberry filling is great served slightly warm over ice cream.  

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The choice of a baking pan is up to you, but I like a glass pan for this as I can see if the bottom has lightly browned as this is about the only indication the blueberry cobbler has baked through.

    This cobbler would be amazingly good with peaches also.  Just skin the peaches, slice and substitute for the blueberries.  I would use white balsamic vinegar and add amaretto liquor in place of part or all of the water.

    Walnut Streusel ToppingIngredients for the Walnut Streusel Blueberry Cobbler

    ¾ cup walnuts  (85 grams or 3 ounces)
    ¾ cup brown sugar (150 grams or 5 ⅓ ounces)
    3 tablespoons flour (28 grams or ounce)
    1 ½ teaspoon cinnamon
    3 tablespoons butter or margarine, cut up and cold

    Place the walnuts in a food processor and pulse to chop finely. Remove from the processor. Set aside.Walnuts for the Walnut Streusel Blueberry Cobbler

    Place the sugar, flour, cinnamon in a processor bowl. Pulse several times to mix. Dry ingredients in processor for Streusel Topped Blueberry CobblerAdd the butter and Butter added to processor for the Streusel Topped Blueberry Cobblerprocess until it starts making crumbs. Crumbs for the Streusel Topped Blueberry CobblerAdd the walnuts Walnuts added to crumbs for the Streusel Topped Blueberry Cobblerand pulse several times. Set aside.Finished streusel for the Streusel Topped Blueberry Cobbler

    Blueberry FillingSauce ingredients for the Streusel
    ⅓ cup sugar (65 grams or 2 heavy ounces)
    1 tablespoon cornstarch
    3 tablespoons water
    2 tablespoons balsamic vinegar
    2 ½ cups fresh or frozen blueberries (340 grams or 12 ounces)

    Combine the sugar and cornstarch in a saucepan; Water, sugar and cornstarch in pan for the Streusel Topped Blueberry Cobblerstir in the water and balsamic vinegar and mix well. Balsamic vinegar added for the Streusel Topped Blueberry CobblerAdd the blueberries. Blueberries added to the pan for the Streusel Topped Blueberry CobblerCook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring for 1 minutes more. Set aside to cool.Cooked filling for the Streusel Topped Blueberry Cobbler

    If the filling is too thick, add a tablespoon or two of water to thin it out.

    Biscuit BatterBiscuit ingredients for the Streusel Topped Blueberry Cobbler
    1 ½ cups sifted cake flour
(150 grams or 5 ⅓ ounces)
    1 ½ teaspoons baking powder
    ½ teaspoon salt
    ¾ to ⅞ cups 40% cream

    Preheat oven to 425F. If using a glass pan, Glass dish for the Streusel Topped Blueberry Cobblerreduce the oven to 400°F. Spray an 8x8 inch square baking pan. Set aside.

    Place the flour, baking powder and salt in a mixing bowl.  Blend together.  Dry Ingredients in bowl for the Streusel Topped Blueberry CobblerPour in ¾ cup of cream in.  Cream added for the biscuit batter for the Streusel Topped Blueberry CobblerMix the dough.  Mixing the dough for the Streusel Topped Blueberry CobblerThe dough should be somewhat sticky.  If it is not, add the remaining cream in  1 tablespoon at a time.Biscuit batter for the Streusel Topped Blueberry Cobbler

    Pat the dough into the bottom of the prepared pan.Biscuit batter pressed in for the Streusel Topped Blueberry Cobbler

    Pour the blueberry filling over the dough and spread out evenly.Filling spread on for the Streusel Topped Blueberry Cobbler

    Sprinkle the streusel evenly over the cobbler.Streusel on for the Streusel Topped Blueberry Cobbler

    Bake for 20 to 22 minutes until the bottom of the biscuit batter is baked. Lightly cover with foil about half way or three-quarters of the way through baking to keep the top from over browning.

    This is best served warm.

    Serves 9.

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSaveSaveSave

    SaveSaveSaveSaveSaveSave

    SaveSave

    Print Friendly, PDF & Email

    More Dessert

    • A potion of Strawberry Rhubarb Crisp sits in a white bowl on a hellow gingham plate with the white pan in the backgournd.
      Simple Strawberry Rhubarb Crisp
    • A slice of Banoffee Pie with coffee whipped cream sits on a white plate.
      Amazing Banoffee Pie Recipe
    • Plum Crisp ready to eat with a spoon in a white bowl.
      Plum Crisp
    • Peach Soup
      Chilled Peach Soup

    Reader Interactions

    Comments

    1. Jo Anna (jo) Kloster says

      June 08, 2023 at 3:50 pm

      To what dairy product are you referring to when you say: use 40% cream. I don’t know what you mean by this. Thanks.

      Reply
      • Helen S Fletcher says

        June 08, 2023 at 8:47 pm

        Hi Jo, You have found an older post. We used to be able to buy 40% cream which means it was 40% butterfat and definitely a heavy cream. I can still get it professionally, but it is no longer carried in grocers coolers. The heavy cream that can be bought by the public has to be at least 36% butterfat. Still better than regular whipping cream which can go as low as 30%. Heavy cream can be whipped and used without stabilizing it. Whipping cream not so much. So you would be looking for heavy cream.

        Reply
    2. Rockyrd says

      August 01, 2017 at 12:36 pm

      Hi Helen,
      Just in time for wild Maine blueberries just coming on sale this week.
      Question
      Is the second item in the filling corn starch? I believe it is as you have included it in the recipe and the photo, right? No biggie.

      Reply
      • hfletcher says

        August 01, 2017 at 2:28 pm

        Hi M.J. - Sure is. 1 Tablespoon cornstarch. I went back and corrected it. Thanks so much for bringing it to my attention. My son was in Maine recently and very much enjoyed it. You evidently have a lovely state!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Father's Day

    • A slice of Boston Cream Pie on a plate with cups of tea in the background,
      Boston Cream Pie - A Parts Cake
    • A meringue topped coconut cream pie in a glass pie pan with plates and forks beside it.
      Coconut Cream Pie with a Difference
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • Unbelievable Cheesecake
      Unbelievable Cheesecake Update!
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Turtle Cake
      Gluten Free Turtle Cake with Salted Caramel

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO