Smoked Blueberry Cobbler

If there’s one sweet treat that comes to mind when I think of childhood, it was those Hostess blueberry pies. Oh, and the homemade apple pies my grandma used to make. But try as I might, I can’t replicate them. Anyway, I don’t think they even make the blueberry pies anymore, though I do see the apple and cherry on occasion. In any case, I ate my share of those pies back in the day.

This smoked blueberry cobbler reminds me of those pies that I loved so much, but better. Like way better. Like it’s not an even close type of better. What’s best, this smoked blueberry cobbler recipe is simple, easy, and can be popped into the grill or smoker while you’re eating dinner, using residual heat from the meal you just cooked.

Can I Use Frozen Berries For Cobbler?

Yes, you can use frozen berries, it’s certainly more convenient because you can buy them year round and there isn’t a huge flavor drop off with frozen blueberries. That said, I love using fresh berries when possible. I try to take advantage of any chance I get to support a local vendor at a farmers market, etc.

How to Store and Reheat Smoked Blueberry Cobbler

In the rare event that you don’t put down this entire dessert when it’s warm and fresh off the grill, you can store it in an airtight container for 2-3 days in the refrigerator, or freeze it for a month or so. I generally recommend using an oven to reheat things, but truthfully this reheats just fine in the microwave.

Tips For Making Smoked Blueberry Cobbler

The Smoke: I love the fruit filling and I love the cobbler—but the pecan smoke is what puts this dessert over the top. It is a smoked dessert, after all.

As I’ve said a number of times, not all smoke is equal, and dirty smoke will ruin an otherwise excellent dish. I recommend the smoking wood chunks from Cutting Edge Firewood. I use their wood exclusively; it burns longer and cleaner than any other wood chunks I’ve used.

The Berries: I love to use fresh blueberries when possible, especially in June when blueberries are at their peak. That said, frozen blueberries will work just fine as well.

The Blueberry Filling: This blueberry mixture is something I like to use for this cobbler, but I actually started using this first as a sauce for seared duck breast—seriously amazing!

The Zest: The lemon zest really wakes up the blueberry mixture, just be sure you don’t get into the white part of the lemon peel, or it will get bitter.

Smoked Blueberry Cobbler Recipe

Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes

Ingredients
For the Cobbler Filling:
4 cup blueberries
Zest from 1 lemon
1 tsp fresh lemon juice
½ cup water
½ cup granulated sugar
1 tbsp self-rising flour

For the Batter:
½ stick salted butter
½ cup white sugar
¾ cup self-rising flour
1 tsp sea salt
½ tsp vanilla
¾ cup whole milk

How to Make Smoked Blueberry Cobbler

Step 1: Light your grill and set it up for two zone cooking, establishing temperature at 350° F.

Step 2: While the grill is pre-heating, prepare the cobbler filling by bringing ½ cup of water to a boil in a medium-size sauce pan. Whisk in the sugar until it’s dissolved, then add the remaining cobbler filling ingredients, sprinkling the flour evenly so it doesn’t clump. Return mixture to a low boil, cover, remove from heat and set aside.

Step 3: In a medium-size mixing bowl, combine all the ingredients for the batter, except the butter. Whisk together thoroughly.

Step 4: Melt ½ stick butter over low heat in a 12″ cast iron skillet. Remove from heat and slowly pour the batter mix directly into the melted butter. 

Step 5: Using a spoon, gently place the cobbler filling mixture and all the juice over the top of the batter.

Step 6: Add one chunk of pecan wood to the hot coals, then place the cast iron pan, uncovered, over indirect heat on the grill, and close the grill’s lid. Allow the cobbler to bake for 35-45 minutes until the top is golden brown.

Step 7: Remove the cobbler from the grill, and allow it to cool for at least 10 minutes. Serve with optional vanilla ice cream.