This eight-serving blueberry cobbler bakes fruit beneath spoonfuls of a lightly sweetened biscuit topping. An 8-inch square dish keeps the berries deep enough to bubble around the golden topping during the 35–40-minute bake.
Blueberry filling
- 3 cups fresh or frozen blueberries, no sugar added
- 2 tablespoons sugar or a sugar substitute such as stevia or monk fruit
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Topping
- 1 cup self-rising flour, or 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and a pinch of salt
- 2 tablespoons sugar or sugar substitute
- 3 tablespoons cold light butter or reduced-fat margarine, cubed
- 1/2 cup unsweetened almond milk or skim milk
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-by-8-inch baking dish.
- Mix the blueberries, lemon juice, vanilla, filling sweetener, and cornstarch. Spread in the dish.
- Whisk the topping flour and sweetener. Cut in the cold butter until crumbly, then stir in the milk just until combined.
- Drop spoonfuls over the berries, leaving some fruit visible.
- Bake for 35–40 minutes, until golden and bubbling. Cool slightly before serving.
For optional crunch, sprinkle cinnamon or sugar substitute over the topping. Serve warm with fat-free whipped topping or light vanilla frozen yogurt if desired.
