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.
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.
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Blueberry Pancake Cobbler Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups fresh blueberries 565 grams
- 1/2 lemon, zest and juice
- 1/2 stick unsalted butter, melted 55 grams
- 1/2 tsp Kosher salt
- 6 tbsp granulated sugar, divided 75 grams
- 6 tbsp whole milk or buttermilk 85 grams
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup whole wheat flour 35 grams
- 1/2 cup all-purpose flour 65 grams
- 1/4 cup hot water 60 grams
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil to catch the drips. Place blueberries in a 1-quart baking dish, and toss with lemon zest and juice.
- In a medium bowl, whisk together the butter, salt, 4 tablespoons of the sugar, all of the milk or buttermilk, and vanilla. Thoroughly whisk in the baking powder. Add the flours, and stir just until they disappear.
- Dollop this batter over the berries, 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 sugar; then drizzle the hot water evenly over the sugar.
- Place the baking dish on the foil-lined baking sheet, and bake for 30 minutes, until the berries are bubbling in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free. Eat right away, as is, or finished with a dollop of plain yogurt or a drizzle of cold cream.
Notes
- Room temperature: Leave the cobbler at room temperature to cool down before storing it.
- 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.
Nutrition
Recipe Tips
- Fresh berries: If possible, it’s best to use fresh blueberries for the best flavor.
- 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.
- 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.
Serving suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
It’s also great as a brunch item with breakfast casserole, eggnog french toast, hash browns, or chicken and waffle sliders.
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Can I just use all purpose flour and not whole wheat?
I love this recipe, it reminds me of a my mother gave to me for jiffy cobbler
Thanks so much, doll!
If you double it, do you double the sugar & water on top as well?
If you are doubling in a 2 quart baking dish then you will need to double the sugar and water to cover the surface. I hope you enjoy!
I have a bunch of blackberries, so I gave this a chance with this change. It was still tasty.
Nothing beats a good cobbler. This one reminds me of my mom’s, and that cobbler topping is on point! Thanks fo sharing.
I could eat this blueberry pancake cobbler any time of the day! Thanks for sharing this recipe!
I loved this blueberry cobbler as a dessert with ice cream, but it was almost better eating it the next morning for breakfast! Thanks for the recipe!
Really looking forward to trying this recipe. We love cobbler and blueberries look delicious!