Blueberry Pancake Cobbler

Blueberry cobbler and ice cream in a stoneware bowl.

5 from 5 votes

This easy Blueberry Pancake Cobbler is made with a jammy compote filling, whole wheat flour, and a crème brûlée-like crust, it’s juicy, tender, and subtly sweet.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Southern

Servings: servings

Calories: 315kcal

Author: Jocelyn Delk Adams

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

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.

Nutrition