This Earl Grey Blueberry Cobbler is the classic summer dessert with a hint of Earl Grey flavor! It’s an indulgent treat topped with vanilla ice cream!
If you’re a regular follower here at the BHK, you know my favorite season is summer. The warm summer sun, long days at the beach and on the water and all the beautiful produce the Garden State has to offer!
And oh, how I’m enjoying all the summer fruits and veggies this season!
We have some of the best Jersey corn and tomatoes ever. And the cherries, blueberries, peaches and nectarines this year are gorgeous!
I’ve been wanting to share a cobbler recipe here for a while. I shared a Berry Cobbler with a Sweet Biscuit Topping way back during the summer of 2015, so I wanted to create a recipe just a bit different.
I decided a delicious way to go would be to infuse some Earl Grey flavor into the cobbler batter. Earl Grey has always been my favorite kind of tea. And you guys really seem to love my Earl Grey Cupcakes with Vanilla Buttercream, so I thought PERFECT!
I just adore this cobbler! The Earl Grey flavor really shines through, without being too overpowering.
And it’s a fantastic way to showcase all the plump, sweet, juicy summer blueberries! Hope you folks are enjoying all summer has to offer too. And hope you give this cobbler a go! Enjoy!
A Few Cook’s Notes for Earl Grey Blueberry Cobbler Recipe:
The star of the show here really is the Earl Grey flavor. But if you’re not a fan of Earl Grey, you can just use regular milk in the batter and not infuse it with the tea.
I steeped the milk for the recipe with four Earl Grey tea bags for 20 minutes, which I thought gave the perfect amount of flavor.
I love to serve my cobbler warm topped with vanilla ice cream. It’s such a treat!
- 1/2 cup unsalted butter
- 2 cups blueberries
- 1/4 cup freshly squeezed lemon juice
- 2 tsp. finely grated lemon zest
- 1 cup granulated sugar, divided
- 1 cup milk
- 4 Earl Grey tea bags
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350 degrees. Place butter in a 2 1/2 quart baking dish. Heat in oven until butter is melted, about 8-10 minutes. Remove dish from the oven. Set aside.
- Toss blueberries, lemon juice, lemon zest and 1/4 cup sugar. Set aside.
- In a small saucepan, over medium-low heat, bring milk to a simmer. Do not boil. When milk is at a simmer, add tea bags, cover and remove from heat. Let steep for 20 minutes. Remove tea bags and let milk cool slightly.
- In a large bowl, whisk together flour, baking powder, salt and remaining 3/4 cup sugar. Add milk and vanilla and whisk until batter is smooth. Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the blueberry mixture as well as 3-4 tablespoons of the accumulated juices over the batter. Bake until the cobbler is puffed and golden brown, about 45 minutes. Remove from oven and let cool for 10 minutes. Serve with vanilla ice cream if desired.