Musgrove, the historic family estate that served as the site of our spring photo shoot, is rife with tradition. One of the most appetizing: the signature blueberry cobbler, a dessert that has been served at Easter dinner since Musgrove hosted its first guests in 1939.

“The cobbler is typically preceded by a meal of oysters cooked over an open fire, BBQ chicken and ribs, collard greens, and corn bread,” says Vaughan Bagley, whose grandmother founded Musgrove and who still returns there regularly with her family. “After dinner, we head back outside to the so-called ‘oyster pit’ (where the oysters were prepared) and moan about not having room for dessert. But as soon as the cobbler comes out, it never fails to beckon.”

Vaughan prepared Musgrove’s blueberry cobbler for us and shared the secret recipe, below.

“This Easter, enjoy Musgrove’s famous blueberry cobbler with vanilla ice cream or a dollop of our favorite whiskey-infused hard sauce,” says Vaughan Bagley, who prepared the one pictured here for us and also shared the family recipe. (Photo by Clint Mejia.)

Ingredients for Cobbler

• 3 cans store-bought blueberry filling
• 2 cups fresh blueberries
• 3 lemons
• 2 tablespoons vanilla extract
• Homemade or store-bought pie crust
• 1/8 cup honey
• Ice cream (optional)

Ingredients for Hard Sauce

• 1 stick (1/2 cup) softened butter
• 1 cup powered sugar
• 1-tablespoon vanilla extract
• Splash of whiskey (optional)

Directions for Cobbler

Preheat oven to 350° degrees. Pour the blueberry filling into a bowl and add the fresh blueberries. Squeeze lemons and pour juice into the filling. Add vanilla extract. Pour filling into a 13″x9″ baking dish. Cut the dough into thin strands and lay around the sides and over the top to create a criss-cross pattern. Drizzle a bit of honey across the dough and place in the oven for 50 minutes or until crust is golden brown.

Directions for Hard Sauce

Soften butter and beat until fluffy. Add powdered sugar gradually until fully incorporated. Add vanilla extract and a splash or two of whiskey and mix together. (For a sweeter taste, leave out the whiskey.) Place in the fridge until ready to serve.

Note that the hard sauce will harden in the fridge, so be sure to remove it at least an hour before you want to serve. Hard sauce should be smooth and easily spooned onto the cobbler.

The cobbler should be gooey and is best served in bowls or mugs. Spoon a dollop of hard sauce on top of the hot cobbler in each bowl when ready to serve. As an alternative to the hard sauce, serve cobbler with vanilla ice cream.