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Homemade Oatmeal Fig Bars

Homemade Oatmeal Fig Bars

These fig oatmeal bars feature a thick layer of homemade fig jam sandwiched between two layers of buttery oatmeal crumble. They’re the perfect combination of sweet, chewy, and wholesome, making them an ideal treat for any time of day. Serve homemade oatmeal fig bars as a snack, dessert, or even for 

Grandma’s Classic Pumpkin Pie

Grandma’s Classic Pumpkin Pie

Grandma’s pumpkin pie is a classic, traditional pumpkin pie. Made with canned pumpkin puree, evaporated milk and a perfect blend of fall spices, it’s the easiest pie of the season and one your family will absolutely love! Every family has its cherished traditions, and for mine, one of the most treasured 

Chocolate & Cognac Fig Cake with Chocolate Glaze

Chocolate & Cognac Fig Cake with Chocolate Glaze

Figs are a lovely early autumn treat, and here they’re featured in a luscious dark chocolate cake.  This decadent cake is moist and rich and for true chocolate lovers!  It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of figs…soooo good!  

This delicious cake can be made any time of the year as it uses dried figs, but it’s especially fun this time of year, when the leaves are beginning to change and the first scents of fall are upon us.  Chocolate & cognac fig cake is a beautiful cake and perfect for special occasions, or when you need a little chocolate indulgence in your life (always!).  It’s sure to impress! 

The origin of this recipe is from one of my favorite cookbooks, Baking From My Home to Yours, by Dorie Greenspan.  Dorie makes this with prunes, but they have never been one of my favorite ingredients so I opted for figs over prunes.  I love the chewy-seedy texture of figs and their nutty, not-too-sweet flavor.  They go beautifully with the dark chocolate and cognac in this adaptation of Dorie’s recipe.  

Cognac, Armanac, Oh my! What is the difference between Cognac, Brandy & Armanac?

Cognac is a type of French brandy distilled from wine.  Cognac earns its designation in a specific part of France, much like that of champagne. To be considered a cognac, the brandy must be twice distilled in copper barrels, aged at least two years, and be produced in any of the French designated growing regions.  Similarly, armagnac is a brandy one of four certified French regions but it’s only distilled once.  It’s known for its flavor, combining notes of dried fruit, chocolate and caramel.  Armagnac is the oldest brandy to be distilled, but is lesser known as it’s produced in smaller quantities than cognac. 

Tips for making the best chocolate fig cake

Use the right pan! This fig cake recipe calls for an 8-inch pan, either a regular cake pan or a springform pan.  If you only have a 9-inch pan you’ll need to reduce the baking time. 

Perfectly whipped egg whites – Egg whites provide the lift in this cake recipe as there are no chemical leaveners like baking soda or baking powder, so make sure to fold the egg whites in when incorporating them to keep the cake batter light and airy.  

No nut butter – Don’t over-process your pecans or walnuts when grinding them in a food processor.  You don’t want to turn them into nut butter! 

Just right baking time – Check the cake at 28 minutes exactly and remove it from the oven when the edges are beginning to pull away from the sides of the pan.  A toothpick inserted into the center should come away with steaks, not completely clean.  If the toothpick or skewer is still really wet, you can bake it for another 3-5 minutes. 

chocolate cognac fig cake

Ingredients You’ll Need for the chocolate fig cake:

  • All-purpose flour
  • Pecans (or walnuts) – The nuts add flavor but you won’t really detect them because they’re ground in this recipe.  Bob’s red mill makes many nut flour varieties, which will also work here if you don’t want to process the nuts at home.
  • Sugar
  • Salt
  • Water – Some for the fig mixture and some for the chocolate/butter portion of the cake batter
  • Unsalted butter – Some for the cake, some for the glaze and a little more to grease the cake pan
  • Large eggs – The whites will be whipped and the yolks incorporated with the sugar.  These will add volume to the cake!
  • Cognac – Enhances the chocolate flavor of the cake and is delicious with the dried figs!  Brandy, Scotch whisky or Armagnac are all great options.
  • Dried figs – Remove the stems and chop into small pieces.
  • Bittersweet chocolate (coarsely chopped) – 7 ounces for the cake and an additional 3 for the glaze! 
  • Confectioners’ sugar – Also known as powdered sugar – A little will be added to the chocolate glaze.
ingredients for chocolate and cognac fig cake
ingredients for chocolate glaze

How to make Chocolate & Cognac Fig Cake with Chocolate Glaze

1. Get ready

Center a rack in the oven and preheat to 375°F (175°C). Butter the bottom and sides of an 8-inch round cake pan or springform pan.  Line bottom of the pan with a round of parchment paper and then butter the bottom one more time.  Dust the bottom of the pan with flour and shake out the excess, being sure to coat the sides as well.  Place the prepared pan on a baking sheet and set aside while you make the cake batter.

2. Make the cake batter

In a medium bowl, whisk together the flour, salt and ground pecans (or walnuts).  

Heat the 1/4 cup of water over medium heat and cook the finely chopped dried figs until the water has almost been incorporated into a jammy mixture, being careful not to burn the fruit.  Remove the pan from the heat and pour in the cognac.  Stand back and light the cognac with a flame (this will burn off the alcohol content in the cognac).  Once the flame dies out, transfer the fig/cognac/water “jam” to bowl to let cool (this jam can be made up to 1 day ahead – just keep it covered).  

In a heatproof bowl over a pot of simmering water, melt butter and chopped chocolate with the remaining 3 tablespoons of water (or you can do this step in the microwave).  Remove from heat as soon as they’re melted and stir to combine.  Set aside.

In a large bowl, whisk the egg yolks and the sugar until thick and lightened in color for about 2 minutes.  Using a rubber spatula, stir in the chocolate/butter mixture into the egg mixture, then add the flour mixture and, finally, the fig/cognac “jam”.

fig mixture
whip egg yolks and sugar

Using another large bowl, or the bowl of an electric mixer or stand mixer, whisk the egg whites until shiny and firm, forming glossy peaks.  Stir about 1/4 of the egg whites into the chocolate mixture, and then gently fold in the remaining egg whites, being careful not to deflate the batter.  Pour batter into the prepared pan and smooth with the rubber spatula.

stir in flour, salt and nut mixture
fold in egg whites
pour cake batter into prepared pan

3. Bake the cake

Bake the cake for 28-33 minutes in the preheated oven, or until puffed in the center and beginning to pull away from the sides of the pan.  A thin knife of a skewer inserted into the center of the cake should come out streaky.  Transfer the cake to a cooling rack to cool for about 10 minutes.  Then, carefully run a knife around the sides of the cake pan (or remove the side if using a springform pan), invert, pull off the paper and let it cool right side up until it’s room temperature.  Let the cake cool completely before you glaze it.

remove baked fig and chocolate and cognac cake from oven

4. Make the chocolate glaze

Melt the chopped dark chocolate and the butter in a heatproof bowl over a pot of gently simmering water or microwave in 30 second intervals until just melted. Use a whisk to combine and continue whisking until smooth and glossy, adding the powdered sugar a little at a time while you whisk. 

5. Glaze and serve the cake 

If the cake has a dome in the center, use a long serrated knife and a gently sawing motion to even out the top. Place a piece of parchment paper or wax paper underneath the wire rack to catch the drips from the glaze. Using a large spoon and an offset spatula or knife, pour and smooth the glaze over the top of the cake, working your way from the center out and spreading the glaze to the outside of the cake, allowing some to drizzle down the sides. Let the glaze set at room temperature before serving.  Or, if you want to speed up the process, you can place the cake in the refrigerator for about 20 minutes before slicing and serving. 

spread chocolate glaze onto chocolate fig cake
spread chocolate glaze onto chocolate fig cake
spread chocolate glaze onto chocolate fig cake

How to Serve Serve Chocolate & Cognac Fig Cake with Chocolate Glaze

Slice into small pieces (it’s a rich one!) and serve alongside a little fresh whipped cream and fresh fruit, if you like.  Some chopped fresh figs would make a real statement!  Serve it for dessert or an indulgent afternoon snack (treat!) with some tea.  Soooo delicious! 

​How to Store the Cake

This cake gets better after a day, or even two, so feel free to make this one ahead!  The texture of the figs and the chocolate cake just gets better, and the chocolate, fig and cognac flavors intensify.  If you have extra cake, you can store at room temperature (or in the refrigerator, if you like cold cake) for up to 5 days.  Just make sure to cover it well.

Mixing things up:

Chocolate Cognac Almond Cake – Substitute almond flour for the ground pecans and add 3/4 teaspoon of almond extract to the chocolate/butter/egg mixture in the cake batter.

Chocolate-Orange & Cognac Fig Cake – Add 1 tablespoon of orange zest and substitute 3 T of freshly squeezed orange juice for the water in the butter/chocolate step. 

chocolate and cognac fig cake on a cake stand

More Chocolate Recipes to Love

chocolate & cognac fig cake
Print Recipe
5 from 1 vote

Chocolate & Cognac Fig Cake with Chocolate Glaze

This decadent cake is moist and rich and for true chocolate lovers!  It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of figs.
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Dessert
Keyword: chocoalte fig cake, chocolate cognac cake, chocolate cognac fig cake, fig cake
Servings: 12

Ingredients

FOR THE CAKE

  • 2/3 cup finely ground pecans (or walnuts)
  • 1/4 cup all-purpose four
  • 1/4 tsp salt
  • 8 dried figs, chopped into small pieces 6 ounces
  • 1/4 cup plus 3 tablespoons water
  • 1/4 cup Cognac, Armagnac, brandy or Scotch whisky
  • 7 ounces bittersweet chocolate chopped
  • 1/2 cup unsalted butter
  • 3 large eggs separated
  • 2/3 cup sugar

FOR THE GLAZE

  • 3 ounces dark chocolate coarsely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons confectioners' sugar

Instructions

  • GET READY
    Center a rack in the oven and preheat to 375°F (175°C). Butter the bottom and sides of an 8-inch round cake pan or springform pan.  Line bottom of the pan with a round of parchment paper and then butter the bottom one more time.  Dust the bottom of the pan with flour and shake out the excess, being sure to coat the sides as well.  Place the prepared pan on a baking sheet and set aside while you make the cake batter.
  • MAKE THE CAKE BATTER
    In a medium bowl, whisk together the flour, salt and ground pecans (or walnuts).  
    Heat the 1/4 cup of water over medium heat and cook the finely chopped dried figs until the water has almost been incorporated into a jammy mixture, being careful not to burn the fruit.  Remove the pan from the heat and pour in the cognac.  Stand back and light the cognac with a flame (this will burn off the alcohol content in the cognac).  Once the flame dies out, transfer the fig/cognac/water “jam” to bowl to let cool (this jam can be made up to 1 day ahead – just keep it covered).  
    In a heatproof bowl over a pot of simmering water, melt butter and chopped chocolate with the remaining 3 tablespoons of water (or you can do this step in the microwave).  Remove from heat as soon as they’re melted and stir to combine.  Set aside.
    In a large bowl, whisk the egg yolks and the sugar until thick and lightened in color for about 2 minutes.  Using a rubber spatula, stir in the chocolate/butter mixture into the egg mixture, then add the flour mixture and, finally, the fig/cognac “jam”.
    Using another large bowl, or the bowl of an electric mixer or stand mixer, whisk the egg whites until shiny and firm, forming glossy peaks.  Stir about 1/4 of the egg whites into the chocolate mixture, and then gently fold in the remaining egg whites, being careful not to deflate the batter.  Pour batter into the prepared pan and smooth with the rubber spatula.
  • BAKE THE CAKE
    Bake the cake for 28-33 minutes in the preheated oven, or until puffed in the center and beginning to pull away from the sides of the pan.  A thin knife of a skewer inserted into the center of the cake should come out streaky.  Transfer the cake to a cooling rack to cool for about 10 minutes.  Then, carefully run a knife around the sides of the cake pan (or remove the side if using a springform pan), invert, pull off the paper and let it cool right side up until it’s room temperature.  Let the cake cool completely before you glaze it.
  • MAKE THE CHOCOLATE GLAZE
    Melt the chopped dark chocolate and the butter in a heatproof bowl over a pot of gently simmering water or microwave in 30 second intervals until just melted. Use a whisk to combine and continue whisking until smooth and glossy, adding the powdered sugar a little at a time while you whisk. 
  • GLAZE AND SERVE THE CAKE 
    if the cake has a dome in the center, use a long serrated knife and a gently sawing motion to even out the top. Place a piece of parchment paper or wax paper underneath the wire rack to catch the drips from the glaze. Using a large spoon and an offset spatula or knife, pour and smooth the glaze over the top of the cake, working your way from the center out and working the glaze to the outside of the cake, allowing some of the glaze to drizzle down the sides. Let the glaze set at room temperature before serving.  Or, if you want to speed up the process, you can place the cake in the refrigerator for about 20 minutes before slicing and serving.

Notes

Recipe based on Dorie Greenspan’s “Chocolate Armagnac Cake – The Cake That Got Me Fired” from Baking From My Home To Yours

Easy Blender Brazilian Cheese Bread (Pão de Queijo)

Easy Blender Brazilian Cheese Bread (Pão de Queijo)

Brazilian cheese bread, or pão de queijo, is an addictive combination of crispy, cheesy, and chewy goodness.  Made with tapioca flour, these “rolls” are naturally gluten free!  They’re  like a chewy cheese puff, perfect for an after-school snack or a delicious accompaniment to your favorite 

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake recipe is my all-time favorite coffee cake, one that is sure to impress your guests and be the first to go at your next brunch! Moist sour cream coffee cake, bursting with delicious blueberries and coupled with a crumbly 

Perfect Buttermilk Pancakes for Two

Perfect Buttermilk Pancakes for Two

Homemade old-fashioned buttermilk pancakes, for two! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy small batch recipe and makes perfect light & fluffy pancakes, the best you’ve ever had! So, grab your favorite griddle and get flipping!

Every summer as a kid, my brother and I traveled to Cleveland to stay with my grandparents.  The joy of our time there was highlighted by extravagant breakfasts, served most often on their charming screened-in porch, complete with both orange juice and a glass of milk, as well as some kind of fresh fruit.  How spoiled we were!  Grandpa’s homemade pancakes were my favorite in the rotation of their special breakfasts, and one of the things I looked forward to most during our time in Ohio.  As a kid, I didn’t quite understand what made them so unbelievably delicious. Now, I realize it was the taste of the real buttermilk, mixed into the homemade batter that made the pancakes unequivocally tastier than the ones I was accustomed to eating the rest of year.  The fresh Ohio maple syrup didn’t hurt, either.  At home, we used “syrup”.  At Grandma and Grandpa’s, it was always a pitcher of the real deal good stuff.

Fast forward to my life now, and I get to spoil my family with Grandpa’s incredible old-fashioned pancakes.  My girls know them as “Grandpa Norm’s pancakes”. I love sharing a special piece of my childhood with them. I hope you enjoy them as much as we do!  

perfect buttermilk pancakes for two

5 TIPS FOR THE BEST FLUFFY BUTTERMILK PANCAKES

1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T OVER-MIX THE BATTER.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.

3. DON’T LET THE PANCAKE BATTER SIT.

You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.

4. DO USE A JUST RIGHT HOT PAN.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

5. DON’T FLIP MORE THAN ONCE.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

perfect buttermilk pancakes for two


INGREDIENTS YOU’LL NEED TO MAKE OLD-FASHIONED BUTTERMILK PANCAKES

  • Flour – All-purpose flour is great.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Sugar – Adds sweetness
  • Buttermilk – both low-fat and full fat buttermilk work for this recipe.  The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture.
  • Oil – This adds richness and tenderness to the pancakes.  I like to use avocado oil, but any neutral-flavored oil will do, or you can substitute melted butter.
  • Large egg
  • Butter – For cooking (or substitute more oil), and for serving. I like salted butter.
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
buttermilk pancakes for two ingredients

HOW TO MAKE PERFECT BUTTERMILK PANCAKES FOR TWO

This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Mix flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 

2. WHISK LIQUID INGREDIENTS

In a small bowl, whisk buttermilk vigorously with egg and oil.

3. MAKE PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!

whisk dry ingredients
whisk liquid ingredients
combine wet and dry ingredients to make pancake batter

4. COOK PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Once hot, coat the bottom of the pan with a little more avocado oil or butter (about one teaspoon).  

Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

heat hot skillet
wait until pancakes begin to bubble and those bubbles pop
flip pancakes and cook on other side 1-2 minutes

5. ENJOY PANCAKES

Serve pancakes in two stacks, one for you and one for a loved one! Serve with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  

MIXING THINGS UP

  • For blueberry pancakes, gently fold in 1/2 cup blueberries to the finished pancake batter.
  • For chocolate chip pancakes, gently fold in 1/4 cup semi-sweet chocolate chips into the batter.
  • For whole wheat buttermilk pancakes, substitute whole wheat pastry flour or white whole wheat flour for the all-purpose flour.

BUTTERMILK SUBSTITUTEs & ALTERNATIVES

Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute.

HOW TO MAKE YOUR OWN BUTTERMILK

  • Do you have plain yogurt and milk? Whisk 1/2 cup of milk into 1/2 cup plain yogurt. Use in recipe as written. Or:
  • Use milk and vinegar or lemon juice  – Stir 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written.

CAN I PREPARE THE BUTTERMILK PANCAKE BATTER IN ADVANCE? 

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, it’s go time!

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

HOW TO FREEZE & STORE LEFTOVER PANCAKES

Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.

USE UP THAT LEFTOVER BUTTERMILK IN THESE RECIPES!

Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes

YOU MIGHT ALSO LIKE

Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagramand don’t forget to tag me (@lane_bakery). I love cooking with you!

PERFECT BUTTERMILK PANCAKES FOR TWO

small-batch buttermilk pancake recipe, one stack for you and one for someone you love! This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch
Servings: 2

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tbsp oil avocado oil or a neutral-flavored oil, or substitute melted butter
  • butter for cooking pancakes (or use more oil), and for serving
  • pure maple syrup for serving

Instructions

  • STIR TOGETHER DRY INGREDIENTS – Combine flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 
  • WHISK LIQUID INGREDIENTS – In a small bowl, whisk egg vigorously, followed by oil and buttermilk.
  • MAKE PANCAKE BATTER – Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Lumpy batter equals more tender pancakes!
  • COOK THE PANCAKES –First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. Coat the bottom of the pan with a little move avocado oil or butter (about one teaspoon).  Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • SERVE PANCAKES – Serve pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  




Best Old-Fashioned Buttermilk Pancakes {Recipe}

Best Old-Fashioned Buttermilk Pancakes {Recipe}

Want to know the secret to the best pancakes? It’s buttermilk! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy recipe and makes light & fluffy old-fashioned buttermilk pancakes, the best you’ve ever had! So, grab your favorite griddle and 

Homemade Buttermilk “Boxed” Pancake Mix

Homemade Buttermilk “Boxed” Pancake Mix

This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity!  The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water.  No eggs needed. No milk.  Just easy, 

Easy Southern Blueberry Cobbler

Easy Southern Blueberry Cobbler

Made with fresh blueberries and a hint of lemon, this easy southern blueberry cobbler is a summertime must-make!  This delicious dessert combines a buttery batter, juicy blueberries and a crackly sugar topping.  Topped with a scoop of ice cream or whipped cream, it’s a perfect ending to a backyard cookout with friends!

What’s the difference between a southern cobbler and a traditional cobbler?  

Although controversial, most agree a cobbler consists of baked fruit topped with some form of dough.  The many, many variations of blueberry cobbler recipes try to define this form of dough.  Biscuit-like, similar to that of a shortcake?  Or, this “dough” can be more similar to a cake batter.  

This southern cobbler starts with a base of hot butter, into which a batter is poured, topped with blueberries, and baked.  The blueberries mostly sink to the bottom while the cake-like cobbler rises to the top.  The batter almost “fries” in the butter, and crisps along the edges of the pan, creating a delicious textural combination against the cake-like center.  Whereas, a more traditional cobbler consists of a thicker, biscuit topping.  

Both types of blueberry cobblers consist of juicy berries, cooked to a bubbly, jammy filling.  Obviously, there are hundreds of fruit combinations to try, depending on the season and what’s available at the time.  That’s what makes cobblers so fun and versatile.  Here, we feature blueberries…with just a hint of lemon.  So delicious!

easy southern blueberry cobbler

What’s the difference between a crisp and a cobbler?

A crisp, or a crumble, showcases “dough” in the form of a streusel topping or a crumb topping.  Also placed upon a baked fruit base, this crumble or streusel topping is inherently more “crisp”.  Crisps are also delicious and another one of my all-time favorites, especially this chocolate raspberry crisp

easy southern blueberry cobbler

What Makes This Easy Southern Blueberry Cobbler SO Good?

  • Perfect summer dessert –  Yes, all those marvelous fresh summer blueberries filling the grocery store produce department, or, if you’re lucky, the local bounty of nearby bushes, can be used up in this delicious cobbler! 
  • Easy – Not looking to roll out pie dough or shape biscuits?  This homemade blueberry cobbler recipe is for you!  This simple, batter-style cobbler is ready to pop into the oven in 10 minutes!
  • Versatile – special occasion dessert, easy weeknight surprise dessert, or even a lovely breakfast treat for some overnight guests!
  • Textural perfection – Crisp, buttery edges, cake-like center, jammy blueberries and a sparkly finish of crackly sugar on top.  Magically, most of the blueberries fall to the bottom and the cake rises to the top while it bakes!
  • Simple ingredients – Nothing frilly here. Have blueberries and one lemon? I’m guessing you have everything you need to make this easy blueberry cobbler recipe!
easy southern blueberry cobbler close up

Ingredients to Make Easy Blueberry Cobbler

ingredients for easy southern blueberry cobbler
  • Unsalted butter – You’ll need 4 tablespoons for the pan and 8 tablespoons of melted butter for the cobbler batter.  If you’re using salted butter, reduce the salt in the batter to 1/2 teaspoon.
  • Flour – All-purpose flour
  • Sugar – Don’t forget to divide the sugar 3 ways. I cup total is used – a little for the blueberry “filling”, a little for the crackly top, and the remaining sugar for the batter. 
  • Blueberries – 3 cups fresh blueberries, or about 15 ounces.  These are mashed slightly with 1 tablespoon of sugar to release some of the juices and give them a head start in the oven. 
  • Lemon – Juice and zest of a medium lemon, for about 2 tablespoons of juice and 1 1/2 teaspoons of zest
  • Kosher Salt – Balances the sweetness and enhances flavor
  • Baking powder – This is the leavener in the cobbler batter.
  • Milk – Whole milk


How to Make Blueberry Cobbler

You’ll use 1 cup of sugar total, divided into three parts: 1 tablespoon for the blueberry mixture, 1/4 cup for the topping, and the remaining sugar for the batter.

Step 1: Set Oven

Adjust oven rack to upper-middle position and heat oven to 350 degrees F.  This will ensure the cobbler top browns and crisps nicely. 

Step 2: Prepare Pan

Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan.  Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn’t burn! 

Step 3: Mash Blueberries

Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.

mash blueberries with a little sugar

Step 4: Mix Dry Ingredients

Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined.  Set aside 1/4 cup of the sugar to save for topping.  Whisk remaining sugar into dry ingredients. 

Step 5: Finish Batter

Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula.  Lastly, stir in melted butter.  Do not over mix.  Just like when you’re making pancake batter, it’s OK if it’s a little lumpy and uneven.

Step 6: Assemble Blueberry Cobbler

Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter.  Spoon blueberry mixture on top of the batter, dotting the berries into all corners.

pour batter into hot, buttered pan
top with mashed blueberries
baked easy southern blueberry cobbler

Step 7: Bake Blueberry Cobbler

Place assembled cobbler in oven and set a timer for 25 minutes.  After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler.  Rotate pan and return to preheated oven to bake for an additional 23-28 minutes.  Bake for 48-53 minutes total.  I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside.  You really can’t dry this out, so don’t be afraid to bake it until it’s a deep brown on the edges and the sugar on top is beginning to brown.  Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving. 

easy southern blueberry cobbler

How to Serve 

  • With a scoop of vanilla ice cream
  • With a little homemade whipped cream…this is my favorite way to eat it for breakfast!
easy southern blueberry cobbler
easy southern blueberry cobbler

Mixing Things Up – Variations and Substitutions 

  • Easy Blackberry Cobbler – Swap blackberries for the blueberries in this recipe.
  • Almond-Lemon Blueberry Cobbler – add 1/2 teaspoon almond extract to the cobbler batter.

How to Store Blueberry Cobbler

Leftover cobbler will keep at room temperature for 2-3 days, covered. The texture is best on the day it’s baked but it’s also good the next morning as it softens into more of a blueberry cake and makes an excellent accompaniment to coffee or tea.

Have a little more time? I will tempt you with this amazing blueberry streusel pie recipe for your next baking project!

Looking for More Fruit Desserts? 

Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this blueberry cobbler becomes a favorite in your house, too.

easy southern blueberry cobbler
Print Recipe
5 from 1 vote

Easy Southern Blueberry Cobbler

This easy blueberry cobbler recipe combines a buttery batter, juicy blueberries and a crackly sugar topping.  
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, easy blueberry cobbler, easy souther blueberry cobbler
Servings: 8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 cup sugar divided 3 ways
  • 3 cups fresh blueberries 15 ounces
  • 1 medium lemon, juice and zest of about 2 tablespoons juice and 1 1/2 teaspoons zest
  • 1 1/4 cup whole milk
  • 12 tbsp unsalted butter (1 1/2 sticks) 4 for pan and 8 for batter

Instructions

  • Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely. 
  • Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan.  Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn't burn! 
  • Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
  • Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined.  Set aside 1/4 cup of the sugar to save for topping.  Whisk remaining sugar into dry ingredients. 
  • Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula.  Lastly, stir in melted butter.  Do not over mix.  Just like when you're making pancake batter, it's OK if it's a little lumpy and uneven.
  • Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter.  Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
  • Place assembled cobbler in oven and set a timer for 25 minutes.  After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler.  Rotate pan and return to preheated oven to bake for an additional 23-28 minutes.  Bake for 48-53 minutes total.  I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside.  You really can't dry this out, so don't be afraid to bake it until it's a deep brown on the edges and the sugar on top is beginning to brown.  Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving. 

Notes

The original version of this recipe is from Cooking at Home with Bridget & Julia.

DID YOU MAKE THIS RECIPE? 

Please let me know how it turned out for you! Leaving a comment below provides wonderful feedback and supports my blog. Thank you!

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