Wild Blueberry Cobbler

It’s blueberry season here in Latvia and we’ve been eating loads of wild blueberries! We add blueberries to smoothies or eat them with quark/ricotta and whipped cream.


Since it’s Sunday and we have visitors it’s time for cobbler. Perfect, easy to make and delicious wild blueberry cobbler. Recipe below.


Wild Blueberry Cobbler

  • Servings: 6
  • Difficulty: easy
  • Print

Summer dessert



  • 3 cups fresh blueberries
  • 3 tbsp sugar
  • 1/4 tsp lemon extract
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 115 gr / 1 stick butter
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract


  1. Turn on the oven on 200C.
  2. In an 8-inch square baking dish, mix blueberries with 3 tablespoon sugar and lemon extract. Set aside.
  3. In a small bowl mix flour with baking powder and salt. Set aside.
  4. In a medium bowl mix butter with sugar until fluffy. Beat in egg and vanilla. Add flour mixture, stirring until combined.
  5. Drop batter over blueberry mixture trying to cover as much of blueberries as possible.
  6. Bake in preheated oven until topping is golden brown and filling is bubbling about 30-40 minutes. Serve with ice cream.



17 thoughts on “Wild Blueberry Cobbler

  1. I suspect that what you are calling “wild blueberries” are what we in the UK would call ‘bilberries’ and what are known as ‘afine’ in Romania. So much more taste than the cultivated blueberries you find in UK supermarkets. The moors in my native Yorkshire are covered in them in August and they abound in the mountains of Romania right now. In Yorkshire we often mix them with apples in a pie, that is enclosed in pastry, but the cobbler sounds delicious so if they are there for the picking when we return to Yorkshire in September I’ll try it. On the other hand, we may take some afine, mixed with sugar to preserve them, back to the UK with us.

    Liked by 2 people

    1. I’m glad you shared this information! Since I started to learn English at school they taught us that “mellenes” (in latvian) is “blueberry”. I see the world blueberry everywhere! I did a little research and find out that you are right! Vaccinium myrtillus L. = bilberry = Europian blueberry! We also have Vaccinium uliginosum L. = bog bilberry.

      Liked by 2 people

  2. I just love blogging; I learn so much from other bloggers. I’d never heard of a bog bilberry. Can you eat it? I think of blueberries as the cultivated kind, originally from the USA but now in the UK they are imported from Spain or even as far away as Peru and Columbia. It’s a fashion. They are much larger than the native bilberry (or afine) but have nowhere near as much taste (like most cultivated things). I suspect that your Latvian mellenes taste just as good as our bilberries or the Romanian afine.

    Liked by 2 people

    1. If you can get all dirty by eating bilberries, that they should taste as good as mellenes. About bog bilberry – it’s a bit bigger and not so round… and taste a bit tasteless comparing to bilberry :). But you can eat them as well!

      Liked by 1 person

      1. You certainly have purple fingers, at the very least ! The secret i to keep them off your clothes or “mom” will have a difficult job with the washing. As for measures, yes if I have a recipe with American measures I have to consult Google to get the measures right.

        Liked by 1 person

    2. PS. I’m not surprised you call them blueberries. It looks as though you learn American English in Latvia, not British English, like most Romanians (but not my students!). “mom”, “cups” of things in your recipes and “sticks” of butter all confirm that. The only surprising departure is you use degC for the oven temperature; Americans always use degF.

      Liked by 1 person

      1. Cooking inspiration (meany years ago) comes from USA and I bought US measuring cups and if I cook, I use them in my recipes. We learned British English 🙂 Also, here in Latvia – EU – we have C and I’m confused about F, but google always knows the answers 🙂


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