Blueberry Pancake Cobbler

This easy Blueberry Pancake Cobbler is the perfect intersection between breakfast and dessert. Made with a jammy compote filling, whole wheat flour, and a delicious crust, it’s juicy, tender and subtly sweet.

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I’ve never been sure if cobbler is an acceptable breakfast item or eaten solely as a dessert. If you think about it, there isn’t much difference (if any) between classic desserts and breakfast foods. Most of the sweet foods we enjoy early on in the day, like granola, oatmeal, and pancakes, are not unlike cobblers, cookies, and cakes.

What is a blueberry pancake cobbler?

This blueberry pancake cobbler is similar to classic cobblers I’ve shared before. Typically, cobbler is either served with a cake-like or biscuit topping. I’ve gone with the former for this recipe, but I included some whole wheat flour to make it healthier.

The blueberry filling can be likened to a jammy fruit compote, which you’d likely find in a brunch spread with pancakes and waffles. In this case, it’s served on the bottom, spurting its juicy deliciousness up through the cobbly pancake topping.

And finally, making a hot sugar crust is my secret weapon for ensuring a crowd-pleasing recipe every time. I learned of this method from Renee Erickson, who coats her cobbler batter with sugar and warm water. Let me tell you, it’s a revelation!

Ingredients

• Blueberries: My preference is fresh blueberries, but frozen will work in a pinch! I recommend letting them thaw and draining the water off beforehand.
• Lemon juice & zest: I love to add both lemon juice and zest for a POP of brightness and tartness. Who doesn’t love the combination of blueberries and lemon? 
• Butter: Remember to use unsalted butter for better control over the salt level. If you prefer, you can also use margarine or oil instead of butter.
• Kosher salt: To bring out the flavors of the cake topping and blueberry compote filling.
• Granulated sugar: I add granulated sugar to the batter, and I also mix it with hot water to create the crème brûlée crust that makes this blueberry pancake cobbler so special.
• Whole milk: Both regular milk and buttermilk work here — buttermilk provides a bit more of a pancake-y tang. You can also make homemade buttermilk by combining 1 tablespoon of lemon juice (or vinegar) with 1 scant cup of whole milk.
• Vanilla extract: I always suggest using pure vanilla extract over artificial. It adds a much more balanced flavor, and a little goes a long way!
• Baking powder: In order to create a light, fluffy, and airy pancake texture, we need a leavening agent like baking powder. Don’t forget it!
• Flour: I prefer to use a mixture of whole-wheat flour and all-purpose flour for my cobbler, but you can use all of one or the other.
• Water: Make sure it’s hot!

How to make a blueberry pancake cobbler

Step 1: Toss the blueberries

Heat the oven to 350°F (175°C), and line a rimmed baking sheet with foil to catch the drips. Toss the blueberries, lemon zest, and lemon juice together in a 1-quart baking dish.

Step 2: Mix the batter

In a medium bowl, whisk together the butter, salt, ¼ cup of sugar, milk or buttermilk, and vanilla. Thoroughly whisk in the baking powder, then add both flours and stir until the streaks just disappear.

Step 3: Assemble the cobbler

Dollop the batter over the blueberries, and use a knife or small offset spatula to spread it as evenly across the berries as you can. Sprinkle with the remaining 2 tablespoons of sugar on top, then drizzle the hot water evenly over the sugar.

Step 4: Bake the cobbler

Place the baking dish on the foil-lined baking sheet, and bake the cobbler for 30 minutes. You’ll know it’s done when the berries are bubbling in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free.

Serving suggestions

Eat your freshly baked blueberry pancake cobbler as is, with a dollop of plain yogurt, or a drizzle of Whipped Cream.

Serve it as a brunch item alongside a Breakfast Casserole, Chorizo Breakfast Skillet, Eggnog French Toast, Hash Browns, or Chicken and Waffle Sliders. 

Recipe variations

• Vegan: To make a vegan blueberry pancake cobbler recipe, use dairy-free milk in place of whole milk or buttermilk, and swap out butter for oil or margarine. 
• Fruit: If you don’t have access to blueberries, try other fruit varieties like blackberries, cherries, peaches, or apples.
• Gluten-free: For a gluten-free variation, replace the all-purpose and whole wheat flour with your favorite 1:1 gluten-free flour blend.

Tips and tricks

• Fresh berries: If possible, it’s best to use fresh blueberries in this recipe as they make a world of difference.
• Double or triple: Easily double or triple this cobbler to feed a larger family or gathering. Just remember to use an 8×8 baking dish if doubling or a 9×13 casserole dish if tripling.
• Let it set: If your cobbler comes out a little runny, let it rest for a few minutes after it’s finished baking. Additionally, you can keep it in the fridge until it firms up.
• Cover if browning: If your cobbler is starting to brown too quickly in the oven, loosely cover it with aluminum foil.
• Try the berries: If the blueberries are on the tangy side, feel free to add a little more sugar to the batter or toss the berries in sugar.

What to do with leftovers

While this blueberry pancake cobbler is best served immediately, I never hesitate to dig into leftovers. If you end up with some, just follow these simple tips:

• Room temperature: Leave the cobbler at room temperature to cool down before storing it. You can cool it down quicker by cutting it into single-serving pieces. You’ll know it’s cool enough when you hover your hand over it and do not feel any heat coming off.
• Fridge: Transfer your cooled blueberry pancake cobbler to an airtight container and store it for up to 3-4 days in the fridge.
• Freezer: Cobbler freezes well, too. Just transfer individual portions to a freezer-safe bag or container and store them for up to 3 months. You can also freeze the entire cobbler, but you’ll have to reheat the whole thing when you’re ready for more.

Reheating

If frozen, thaw it in the fridge overnight. Transfer the desired amount to an oven-safe dish and bake it at 250 degrees F for about 10-15 minutes. A larger cobbler may take a little longer, but just make sure it’s warmed all the way through.

Some of my Favorite Cobbler Recipes

I am a cobbler fanatic. My big mama made the best in her tiny Mississippi kitchen so I just had to share. few of my favorites with you!

• Blueberry Cobbler
• Apple Cobbler
• Blackberry Cobbler
• Peach Cobbler

Additional recipes 

If you can never decide between breakfast and dessert, here are some recipe ideas to curb both cravings:

• Oreo Pancakes
• Pineapple Upside Down Pancakes
• Blueberry Hand Pies
• Blueberry Coffee Cake
• Strawberry Crumble

Frequently asked questions

What is the difference between a cobbler and a crisp?

Cobblers usually have a doughy topping similar to a cake or biscuit. On the other hand, crisps have a more crumbly, crunchy topping made from sugar, butter, and flour. Oftentimes, you’ll find oats or nuts on top as well.

Does a cobbler have a bottom crust?

No, cobbler doesn’t have a bottom crust. It’s known for its fruit-filled bottom with a biscuit or cake-like topping.