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Juicy blueberry & hazelnut cobbler
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Serve this hearty autumn dish with custard, cream or ice cream for a delicious pudding all the family will love.
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
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.
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.
Typical values per serving:
This recipe was first published in September 2015.