99% of the time, if I’m making cobbler, it’s just about the fruit and the batter. But not today, friends! Today, there’s a fun addition added to the mix and it adds a silky creaminess that’s a fine addition to any fresh fruit and sweet cake crumb. In this case, that fruit is blueberries, and fresh or frozen work fine so you can enjoy this cobbler any time of year. And trust me, you’ll sure want to. Over and over and over again.

The secret ingredient is in the title so it probably didn’t take you a whole lot of guessing, but — it’s cream cheese! Where normally you create a cobbler batter, pour it in the baking dish, and top it with fruit, in this case you’re simply adding some pats of cream cheese when you sprinkle on the berries.

So simple, but it bakes up into such a lovely treat. You still get those wonderful crisp cobbler cakey edges, and bursts of syrupy, bubbly berries, but there are pockets of creamy, melty cream cheese to go along with it.

It’s kind of like what ice cream or whipped cream does for fruit cobbler, except it’s baked right in.

That doesn’t have to stop you from putting more ice cream right on top. It certainly didn’t stop me.

I never can quite decide which kind of cobbler is my favorite. Maybe it’s okay to just accept that I love them all — blackberry, peach, apple, — but this one has certainly joined that list.