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Best-Ever Blueberry Cobbler

Classic blueberry cobbler topped with rustic biscuits and lots of whipped cream. Learn how to make the best-ever, country-style blueberry cobbler with this super-simple, yet irreplaceable summer recipe!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 servings


  • 6 cups fresh or frozen blueberries*
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup xylitol or sugar
  • pinch of salt
  • 1 tablespoon lemon juice
  • 1 cup white whole wheat flour
  • 2 tablespoons yellow cornmeal
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • Cinnamon sugar for sprinkling
  • Whipped cream for serving


  • Prepare the filling: Toss all filling ingredients gently together in a large bowl. Evenly spread filling in a 9-in pie pan. Bake filling at 375F 25 minutes.
  • While filling bakes prepare the biscuit topping: Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk melted butter, buttermilk, and vanilla until smooth. Add liquid to dry ingredients, stirring until just moistened. Divide biscuit dough into 8 pieces
  • Once blueberry filling is done baking, remove from oven and immediately top with biscuit dough pieces, spacing each at least 1/2 in from eachother. Sprinkle biscuits with cinnamon sugar.
  • Increase oven heat to 425F and return cobbler to oven to bake 18-20 minutes or until biscuits are golden.
  • Cool cobbler on a wire cooling rack 20 minutes before serving warm with whipped cream.


Store cobbler in refrigerator up to 2 days.