Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work just as well as fresh. There's no need to thaw them first—simply bake the cobbler a few extra minutes if needed until the topping is golden brown and the filling is bubbly.

How do I know when blueberry cobbler is done baking?

Your cobbler is ready when the topping is golden brown and the blueberry filling is bubbling around the edges. A toothpick inserted into the topping should come out clean.

Can I make blueberry cobbler ahead of time?

Absolutely! You can bake the cobbler a day in advance and store it covered in the refrigerator. Reheat individual servings in the microwave or warm the entire dish in the oven before serving.

What should I serve with blueberry cobbler?

Blueberry cobbler is delicious served warm with vanilla ice cream, whipped cream, or even a spoonful of plain Greek yogurt for a lighter option.

Can I use other fruits in this cobbler recipe?

Yes! This recipe works well with peaches, blackberries, raspberries, strawberries, or a combination of your favorite fresh fruit for a delicious seasonal variation.

Easy Shortcut Blueberry Cobbler

Description

This Easy Shortcut Blueberry Cobbler is made with juicy blueberries and a soft, golden cobbler topping for the perfect homemade dessert. Using simple pantry ingredients, this quick and easy recipe comes together in minutes and is delicious served warm with a scoop of vanilla ice cream.

Ingredients

Units Scale

For the Blueberry Filling: 4 Cups of Fresh or Frozen Blueberries - I used frozen blueberries for this recipe.
2 Tablespoons of Cornstarch
2 Tablespoons of Maple Syrup or Honey
1 Teaspoon of Vanilla Extract
1/2 Teaspoon of Cinnamon
For the Cobbler Topping - 1 Cup of Self Rising Flour
1/2 cup of Plain Greek Yogurt
1/4 cup of Unsweetened Almond Milk
2 Tablespoons of Avocado Oil
2 Tablespoons of Maple Syrup
1 Teaspoon of Vanilla Extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees F and lightly spray an 8x8 inch baking pan with oil.
Toss blueberries with corn starch, maple syrup or honey, vanilla extract and cinnamon. Spread into the baking dish.
In a medium bowl, mix the self-rising flour, Greek Yogurt, almond milk, avocado oil, maple syrup and vanilla extract until a thick batter forms.
Drop spoonfuls of batter evenly over the blueberries.
Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
Let cool for about 10 minutes before serving.

Notes

Fresh or frozen blueberries both work well. If using frozen blueberries, there's no need to thaw them first. You may need to add 5–10 minutes to the baking time until the filling is bubbling and the topping is golden brown.
Don't skip the cornstarch. It helps thicken the blueberry filling so the cobbler isn't runny after baking.
Leave gaps in the topping. Drop spoonfuls of batter over the blueberries instead of spreading it into a solid layer. This allows the juicy blueberry filling to bubble through while baking.
Let the cobbler rest. Allow it to cool for 10–15 minutes before serving so the filling has time to thicken.
Serving suggestion: This cobbler is delicious served warm with vanilla ice cream, whipped cream, or a dollop of plain Greek yogurt.
Storage: Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat individual servings in the microwave or warm the baking dish in a 350°F oven until heated through.
WeightWatchers® Reminder: I calculated this recipe at 3 WW Points per serving (based on 12 servings) in my WW app. Since WeightWatchers uses personalized plans, be sure to enter the ingredients into your own WW app to confirm the Points for your plan.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 123
Sugar: 9.5 g
Sodium: 133.8 mg
Fat: 3.3 g
Carbohydrates: 21.2 g
Protein: 2.5 g
Cholesterol: 1.5 mg