Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
1 11x7-inch cobbler
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.

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  • Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.

  • Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

Tips

Nutritional analysis per serving:
Calories 310
Total Fat 8g
Cholesterol 20mg
Sodium 300mg
Potassium 149mg
Total Carbohydrate 57g
Dietary Fiber 4g
Sugars 32g
Protein 4g

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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2018
No changes loved it Read More

Most helpful critical review

Rating: 1 stars
07/20/2018
the flavor was ok but the texture no... I make a lot of zucchini bread this time of year.. this one sounded good... it took 10 minutes longer to cook the top never browned any it was way too dense The Birds liked it.... I will stick to my recipe I use and if I want it to have the lemon flavor I will add it... Read More
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/17/2018
I did not have cornstarch so I had to double on the flour amounts and I used 3/4 cup of sugar instead of the 1/2 cup it called for....came out amazing! Read More
(1)
Rating: 2 stars
07/16/2018
This is VERY tart!! I should have realized it when the sugar and lemon juice are equal amounts!! The cake topping was delicious. At first I was very upset thinking I wasted 7 cups of blueberries but then told my husband to lift off the cake part and just sprinkle more sugar on the blueberry part. Would I make this again? No. However I like the almond milk idea instead of regular milk. Read More
Rating: 5 stars
07/19/2018
My granddaughter and I made this for dessert last night for our houseguests and it was a total hit. My brother ate three servings!! Everyone put this in my bake often box. In my house that's a huge compliment. Read More
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Rating: 4 stars
07/20/2018
No changes loved it Read More
Rating: 1 stars
07/20/2018
the flavor was ok but the texture no... I make a lot of zucchini bread this time of year.. this one sounded good... it took 10 minutes longer to cook the top never browned any it was way too dense The Birds liked it.... I will stick to my recipe I use and if I want it to have the lemon flavor I will add it... Read More
Rating: 5 stars
07/20/2018
It was easy to make but hard to resist. Both my husband and I are diabetic so I substituted sugar substitute for the sugar. I used agave instead of the sugar. Read More
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Rating: 5 stars
08/23/2020
I CHANGED THE TOPPING! I did not have enough flour on hand to make the topping but I had a box of Krustease Blueberry Muffin mix that has a little can of fresh berries that you put in the mix. I did have the almond milk so I was sure it would be delicious. It turned out PERFECT! The whole thing was so good and my adjustment was a great idea and I will make this again. Read More
Rating: 5 stars
07/16/2018
I haven't made it but would like to. I'm not really a baker and would like to use coconut flour. Would that work? Thanks in advance. Okay -- I made it with regular flour. Never have I ever made a cobbler. This was AMAZING!!! Now I want to make a cobbler every week. Fresh ingredients and the almond milk probably helped my baking skills. I've been inspired. Read More
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