Blueberry Cobbler Cake baked in a 12 inch Cassoulet  Baked & Illustrated by Molly Reeder

Blueberry Cobbler Cake baked in a 12 inch Cassoulet

Baked & Illustrated by Molly Reeder


  • Zest from one lime
  • 1 Tbsp. chopped fresh mint
  • 2 1/2 cups blueberries (fresh or frozen)
  • 1/2 stick (2oz.) of butter 
  • 1/4 cup canola oil 
  • 1 cup spelt flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt 
  • 3/4 cups milk 
  • 1/3 cup agave nectar or maple syrup  
  • 1 tsp. vanilla 
  • 1 cup yogurt or cream 

Molly's Self Portrait

Molly's Self Portrait

Blueberry Cobbler-esque Cake


Molly Reeder is a world-traveling, baking and illustrating super-talent. She has worked as a baker in New Orleans, Australia, New Zealand, and Bulgaria. Today she lives in Charlottesville and is currently working on an art project titled: Edible Illustration Series. Find more of her work on her instagram @Mollyreeder or at her website:

What to do 


Preheat the oven to 350 fahrenheit. 

Mix together the blueberries, lime zest and mint in a bowl. Let this sit while you are preparing the other ingredients. 

Place the butter and oil in the iron skillet (or cassoulet pan). Put the skillet into the oven while it is heating up so that the butter melts. 

In a clean bowl, sift together the flour, baking powder and salt. Remove the hot skillet from the oven and let cool slightly. 

In another bowl, mix together the milk, agave and vanilla extract. Pour in the melted butter/oil and mix until incorporated. 

Pour the wet ingredients into the dry and whisk until just mixed together smoothly, with no clumps. Pour this into the hot pan, that has been greased already from the butter and oil that were in it before. drop the blueberries throughout the batter evenly. 

Place the cake in the oven and bake for 30-35 minutes, or until the edges are slightly caramel-brown and the middle is cooked through. 

Let cool, slice, and serve with a dollop of yogurt or whipped cream.