Smoked Blueberry Cobbler Recipe


Smoked Blueberry Cobbler is a classic Southern one-pan dessert. The sweetness of blueberries blends with wood smoke for a deeper, richer flavour and the mascarpone topping with lemon zest adds a pinch of tanginess. The only thing that could possibly make this better is to serve it with a scoop of smoked vanilla ice cream.



1½ cups granulated sugar
⅔ cup self-rising flour
⅔ cup whole milk
6 tablespoons butter

Blueberry Filling

2 cans blueberry pie filling
1 tablespoon raw sugar
1 zest from one medium lemon

Mascarpone Topping

170 g mascarpone cheese
55 g heavy cream
85 g confectioners’ sugar


  1. Preheat smoker to 135°C.
  2. To make the cobbler crust, combine sugar, flour, milk and melted butter in a medium-size bowl.
  3. Line a deep cast-iron skillet with parchment paper and add blueberry pie filling. Pour the crust mixture evenly over pie filling. Sprinkle raw sugar over the crust mixture.
  4. Place the skillet in the smoker and cook until the crust is golden brown, about 2 hours or until a toothpick inserted into the centre comes out clean.
  5. Combine mascarpone cheese, heavy cream and confectioners’ sugar in a medium-size bowl. Refrigerate until ready to use.
  6. Remove cobbler from smoker and serve half-cup portions with a heaping tablespoon of mascarpone topping and a sprinkle of lemon zest.

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