This Rustic Blueberry Cobbler Roll is one of those old-fashioned desserts that fills your kitchen with the sweetest memories.

Made with a soft, shortcake-style dough, fresh blueberries, and baked in a rich homemade syrup, every bite is warm, comforting, and absolutely irresistible.

It’s the kind of dessert that feels like summer—simple, nostalgic, and made to share.

Growing up, my mother made a version of this cobbler roll every summer. Sometimes she used blueberries, other times fresh blackberries, but the result was always the same—an incredible dessert that filled the house with the most wonderful aroma.

I never found her exact recipe, but after years of experimenting, I’ve come close to recreating that flavor and texture. My father and I discussed it and he remembered that it was a shortcake type crust. This version uses a soft, shortcake-style crust rolled with berries and baked in a thick syrup that forms its own delicious sauce.

It may look rustic, but that’s part of its charm—and its flavor more than makes up for it.

HOW TO MAKE A RUSTIC BLUEBERRY COBBLER ROLL:

INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)

SIMPLE SYRUP
water
sugar

CRUST
flour 
sugar
baking powder
salt
Crisco shortening
milk

FILLING
fresh blueberries
sugar
cinnamon
butter
confectioners sugar
ice cream or whipped topping (optional)

INSTRUCTIONS

• Prepare the syrup
  Combine water and sugar in a glass baking dish and place in the oven until it begins to boil.
• Make the dough
  In a bowl, sift together flour, sugar, baking powder, and salt.
  Cut in shortening, then add milk and stir to form a dough.
• Chill the dough
  Wrap in parchment paper and chill for 1–2 hours.
• Roll and fill
  Roll dough out on a lightly floured surface.
  Mix blueberries with sugar and cinnamon, then spread over dough. Dot with butter.
• Roll and slice
  Roll up like a jelly roll and slice into 1½-inch pieces.
• Bake
  Place slices into the hot syrup. Add any loose berries on top.
  Bake until golden and bubbly.
• Finish and serve
  Let cool slightly, then dust with confectioners’ sugar.

Assemble the ingredients.

Making the syrup.

Sift dry ingredients.

Cut in shortening.  Add milk. Stir together, form ball.

Wrap dough in parchment paper and chill 1  to 2 hours.

Roll out on pastry sheet or lightly floured surface.

Combine berries, sugar, and cinnamon.  Spread over dough. Dot with butter.

Roll up like jelly roll.

Cut slices about 1 1/2 inch thick.

Place in syrup. Place any loose berries onto top of rolls or into syrup.

Bake.

Remove from oven, cool a few minutes, sprinkle with confectioner sugar.

Top this rustic blueberry cobbler roll with a scoop of ice cream or whipped topping and enjoy.

Why You Will Love Rustic Blueberry Cobbler

• This is a warm and delicious dessert, loaded with fresh blueberries, sliced, and baked in a simple syrup.
• Baked in a large pan, this dessert feeds a crowd.
• Easy to transport to any event.
• This dessert will bring back precious moments of having cobblers when growing up. A perfect summertime dessert.
• Perfect way to use fresh summer blueberries.

Tips for Best Results

• Don’t skip chilling the dough—it makes rolling much easier
• Use fresh berries when in season for best flavor
• The syrup will look thin at first but thickens as it cools
• Serve warm for the best texture and flavor

Variations to Try

This recipe is very flexible! You can easily swap the fruit:

• Blackberry Cobbler Roll
• Cherry Cobbler Roll
• Peach Mascarpone Fruit Rolls
• Cranberry Orange  Pecan Cobbler Roll
• Use fresh or frozen fruit (no need to thaw)

Frequently Asked Questions

Can other kinds of fruit be used in this roll?
YES.  I have used blackberry, cranberries, and cherries. They can be fresh or frozen. If using frozen fruits, do not need to thaw out first.

How do I store the cobbler roll?
This dessert is best if served warm, right after it is made. It can be made a day ahead of time. Allow it to cool in pan, wrap tightly with aluminum foil and refrigerate for 1 day.  Reheat in the oven at 350 degrees F, uncovered, until warm. The crust becomes too soggy after the 2nd day.

Another great recipe with fresh blueberries is,
Blueberry Almond Breakfast Braid.

*Shared on Week-end Potluck @ www.sweetlittlebluebird.com

Print Pin

RUSTIC BLUEBERRY COBBLER ROLL

This Rustic Blueberry Cobbler Roll is beyond delicious!  I always pick up some fresh blueberries from our farm stands and this was the result of one of my baking days.  It is a pastry dough filled with fresh berries, rolled, sliced, and baked in a thick, rich syrup.

Course Desserts

Cuisine American

Keyword Blueberry Cobbler, Rustic Blueberry Cobbler Roll

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 600kcal

Author pamelashank2015

Ingredients

• SAUCE
• 2 1/2 cups water
• 1 1/2 cups sugar
• CRUST
• 2 cups all purpose flour plus
• 1/4 cup flour to sprinkle on pastry sheet
• 2 Tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6 Tablespoons Crisco shortening
• 3/4 cup whole milk
• FILLING
• 3 to 3 1/2 cups fresh blueberries
• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoons cold butter cut in small cubes
• 2 Tablespoons confectioner sugar
• ice cream or whipped topping

Instructions

• Preheat oven to 375 degrees F. Whisk together water and sugar, pour into a 13 x 9 inch baking dish. Place in oven and allow to start to bubble, about 10 minutes. Remove from oven.
• In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
• Using a pastry blender, or fork, cut in the shortening until crumbly. Stir in the milk and form a ball.
• Sprinkle extra flour on flat surface and slightly knead dough until smooth. Roll dough out into a rectangle about 12 x 8 inches.
• Place blueberries into a medium size mixing bowl, and sprinkle with the cinnamon and sugar. Arrange berries evenly over the dough. Place cubes of butter on the berries.
• Roll dough up like a jelly roll. Cut slices about 1 1/2 inches thick and place, cut side down, into the pan of syrup. Place any loose berries on top of rolls or into the syrup.
• Bake until crust is light golden brown and syrup is bubbly, about 20 to 25 minutes.
• Remove from oven, allow to cool slightly, and sprinkle confectioner sugar. Serve warm.
• Top with ice cream or whipped topping if desired.
• Serves 12

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

This dessert is best if served warm, right after it is made. It can be made a day ahead of time. Allow it to cool in pan, wrap tightly with aluminum foil and refrigerate for 1 day.  Reheat in the oven at 350 degrees F, uncovered, until warm. The crust becomes too soggy after the 2nd day.