zoom blueberry hazelnut cobbler

    Save to your scrapbook

    Juicy blueberry & hazelnut cobbler

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Juicy blueberry & hazelnut cobbler

    Serve this hearty autumn dish with custard, cream or ice cream for a delicious pudding all the family will love.


    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 4


    400g blueberries, defrosted if frozen
    1 tbsp elderflower cordial
    100g Waitrose Light Brown Soft Sugar
    175g self-raising flour
    1 tsp baking powder
    50g chilled butter, diced
    1 medium essential Waitrose Free Range Egg
    75ml buttermilk
    25g hazelnuts, chopped
    1 tbsp Waitrose Demerara Sugar 


    1. Preheat the oven to 190ºC, gas mark 5. Place the blueberries in an ovenproof dish and drizzle over the cordial. Sprinkle over 50g of
    the light brown sugar.

    2. In a large bowl, sift the flour and baking powder together, then rub in the butter until it resembles breadcrumbs. Stir in the remaining light brown sugar.

    3. Beat together the egg and buttermilk then stir into the flour mixture to make a batter. Drop spoonfuls of the batter on top of the blueberries then scatter over the chopped hazelnuts and demerara sugar. Bake for 35–40 minutes until golden brown. 

    Your recipe note

    Edit your recipe note

    Cook's tipThere’s a good range of frozen fruit in store that would be suitable for this recipe, including essential Waitrose Black Forest Fruit and essential Waitrose Raspberries.


    Average user rating

    4 stars