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Servings

8 servings

Prep Time

Prep: 15 minutes
Bake: 40–45 minutes
Total: About 1 hour

Ingredients

Blueberry Filling

6 cups fresh or frozen blueberries
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons arrowroot powder or cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla extract
Pinch of sea salt

Cobbler Topping

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons maple syrup or 2 tablespoons sugar
½ teaspoon cinnamon (optional)
6 tablespoons cold unsalted butter, cubed
½ cup milk (or unsweetened almond milk)
1 teaspoon vanilla extract

Optional

Coarse sugar for sprinkling
Vanilla ice cream or whipped cream for serving

Equipment

8×8-inch or 9×9-inch baking dish
2 mixing bowls
Measuring cups and spoons
Pastry cutter or fork
Rubber spatula

Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C).

Lightly grease your baking dish.

Step 2: Prepare the Filling

In a large bowl combine:

Blueberries
Maple syrup
Lemon juice
Lemon zest
Arrowroot powder (or cornstarch)
Cinnamon
Ginger
Vanilla
Salt

Mix gently until all berries are coated.

Pour into the prepared baking dish.

Step 3: Make the Cobbler Topping

In another bowl mix:

Flour
Baking powder
Salt
Cinnamon

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add:

Maple syrup
Milk
Vanilla

Mix just until a soft dough forms.

Do not overmix.

Step 4: Assemble

Drop spoonfuls of dough over the blueberries.

Leave small gaps so the fruit can bubble through while baking.

Sprinkle coarse sugar on top if desired.

Step 5: Bake

Bake for 40–45 minutes until:

Topping is golden brown.
Filling is bubbling around the edges.
Center reaches about 200°F (93°C) if checked with a thermometer.

Step 6: Cool

Let rest for 10–15 minutes before serving.

Serve warm with vanilla ice cream or whipped cream.

Tips

Frozen blueberries work well—no need to thaw.
Arrowroot creates a glossy filling; cornstarch makes it slightly thicker.
Don’t overmix the topping or it can become dense.
If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.

Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven: 350°F (175°C) for 15–20 minutes.
Microwave: 30–60 seconds per serving.

Nutrition (Approximate Per Serving)

Calories: 285
Protein: 4 g
Carbohydrates: 43 g
Fiber: 4 g
Sugar: 21 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 24 mg
Sodium: 190 mg
Potassium: 165 mg
Vitamin C: 12% DV
Calcium: 8% DV
Iron: 8% DV

Nut Information

This recipe is naturally:

Peanut-free (if ingredients are uncontaminated)
Tree nut-free (when using dairy milk)

Contains

Wheat (all-purpose flour)
Dairy (butter and milk)

If using almond milk

The recipe contains tree nuts (almonds).

Nut-Free Substitutions

Use whole milk, oat milk, or soy milk instead of almond milk.
Always check labels for cross-contamination if serving someone with a severe nut allergy.

Frequently Asked Questions

Q: Can I use frozen blueberries?
Yes. Use them straight from the freezer without thawing.

Q: Can I replace maple syrup?
Yes. Honey or granulated sugar works well.

Q: Why add lemon juice?
It brightens the blueberry flavor and balances the sweetness.

Q: Can I make it gluten-free?
Yes. Use a 1:1 gluten-free baking flour blend.

Q: Can I use only arrowroot?
Yes. It gives the filling a smooth, glossy texture.

Q: How do I know it’s done?
The topping should be golden brown and the blueberry filling should be bubbling.

Q: Can I prepare it ahead?
Yes. Assemble it a few hours ahead and refrigerate until ready to bake.

Q: What pairs well with blueberry cobbler?

Vanilla ice cream
Fresh whipped cream
Greek yogurt
Lemon whipped cream
Hot coffee or tea

Enjoy this warm, juicy Blueberry Cobbler with its tender biscuit topping and bursting blueberry filling!

Blueberry Cobbler (Naturally Sweetened)