Berry Buttermilk Cobbler with Lime & Ginger

Blueberry cobbler has always been my brother’s favorite dessert — though I don’t think I ever really stood a chance of not loving it too. My connection to it goes back to Houston, during a time when our kitchen had almost nothing you’d call proper baking equipment. No whisk, no spatula — just a fork, a spoon, and whatever bowls we could find.

Out of necessity, the cobbler came together easily. The dough mixed with a fork, the berries stirred with a spoon. Simple, unfussy, and somehow perfect. It didn’t take long before it became part of our rhythm — something we made often, without thinking too much about it.

This version gets a little lift from lime zest and a touch of ginger — just enough brightness and warmth. A quiet floral note of orange blossom sits underneath, softening the tartness of the blueberries and making everything feel lighter, almost summery.

When it comes out of the oven, bubbling and fragrant, we usually serve it with vanilla ice cream, melting straight into the fruit. On cooler days, a spoon of custard or a drizzle of cold cream does the job just as well. It’s the kind of dessert that adjusts to the moment — familiar, comforting, and always welcome.

Filling

• 900 g / 2 lb mixed fresh blueberries, rinsed

  (Frozen works too — just thaw and drain well)

• ¼ cup (50 g) sugar

• 1 Tbsp fresh lime juice

• 1 Tbsp lime zest

• ½ tsp ground ginger

• 1 tsp orange blossom water (optional, but lovely if good quality)

• 1–2 Tbsp cornstarch (see notes)

• Pinch of sea salt

Topping

• 2 cups (260 g) all-purpose flour

• 4 Tbsp cornstarch

• ½ cup (100 g) sugar

• ½ tsp sea salt

• 110 g unsalted butter, melted

• 1 cup (250 ml) buttermilk or full-fat laban

Method

Preheat the oven to 375°F (190°C). Lightly grease the bottom of a 9 × 13-inch baking dish with butter.

Make the filling

In a medium bowl, rub the sugar and lime zest together with your fingers until fragrant. Add the blueberries, drizzle in the lime juice and orange blossom water, then sprinkle over the ginger, cornstarch (if using), and a pinch of salt. Gently combine with a spatula until the berries are evenly coated. Transfer the mixture to the prepared baking dish.

Make the topping

In a large bowl, whisk together the flour, cornstarch, sugar, and salt. Add the melted butter and buttermilk, and whisk just until smooth and combined.

Using a tablespoon, dollop the topping evenly over the berries. Chill the assembled cobbler in the fridge for 10 minutes while the oven finishes heating.

Place the baking dish on a parchment-lined sheet pan to catch any bubbling juices. Bake for about 1 hour, until the topping is deeply golden and the fruit is bubbling around the edges.

Let the cobbler rest on a wire rack for 15 minutes before serving — this helps the juices thicken.

Serve warm with vanilla ice cream, custard, or a drizzle of cold cream.

Notes

• I don’t recommend strawberries here — they release a lot of water, and even with extra cornstarch the flavor can turn slightly bitter.

• Always taste your berries first and adjust the sugar and lime juice accordingly.

• If you’re using raspberries or blackberries, or if your blueberries are especially juicy, add 1–2 tablespoons of cornstarch to help the filling set.

This recipe is adopted from Julia turshen