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With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light—but it is! —Mary E. Relyea, Canastota, New York
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Originally published as Blueberry Cobbler in Healthy Cooking June/July 2008, p54
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Reviewed on Apr. 14, 2013 by FemmeHawke
This is delicious...surprised me that the dough was so thin, but baked up beautifully. This is a COBBLER though for those thinking it's not sweet enough or so on..not a crisp or a crumble so expect it to be more biscuit/pancake like and less sweet, and to want ice cream or whipped cream...although I could happily eat this one without!
Reviewed on Sep. 25, 2012 by cbachtel
This was ok, but not something I will make again. I did make changes though, by substituting whole wheat "white" flour, and splenda instead of sugar, but the topping was way too thick for our taste. It was mostly breading with a little blueberry "jam". without ice cream on top, we wouldn't have eaten it.
Reviewed on Sep. 04, 2012 by bunnerb
Being on a restricted diet, I don't consider the equivalent of 3 bread servings for one helping diabetic friendly.
Reviewed on Sep. 03, 2012 by uwasv_waya
I always use juice instead of zest because I hate the taste of the pith that gets in it. Besides that it's a pain in the backside to get the zest. Juice is easier and never has any nasty tasting surprises. I want to thank the poeple that rated this recipe low because of the top. This made me want ot make this one. A cobbler is supposed to have a thicker crust than a pie and they don't have a crumb topping either. I suggest that the one that rated her version with cherries with 3 stars quit making substitutions and then putting the original recipe down because your version is nasty. next time follow the recipe as written and rate that recipe.
Reviewed on Jul. 24, 2012 by iteach5
I cut back on the cornstarch to 2 T, and still thought the filling was a bit too stiff. Could be that some varieties of blueberries are juicer than others, or it could be that I substituted stevia for the sugar (or both). I forgot the lemon peel, but it was still good. I'd add a tad more buttermilk to the crust next time because it was a little hard to spread over the berries. However, my husband enjoyed it very much with no-added-sugar vanilla ice cream.
Reviewed on Apr. 04, 2012 by carolyn123
I make this recipe alot, everyone loves it, and so easy to make. Best blueberry cobblerand I wouldn't look for a better recipe, its the best.
I make this recipe alot, everyone loves it, and so easy to make. Best blueberry cobbler
and I wouldn't look for a better recipe, its the best.
Reviewed on Oct. 04, 2011 by mrichards1993
The blueberries were good, but the top was just too thick. I think that I would rather stick with crumbly topping for my cobbler. I would not make this again.
Reviewed on Jul. 23, 2011 by EP-PaulaG
This was made using a gluten free flour blend and fresh blueberries. It hadva nice tartiness. NSometing I would make again.
Reviewed on Nov. 11, 2010 by sNic23
The cinnamon and nutmeg make this recipe incredibly good.
Reviewed on Sep. 10, 2010 by shaylovesme
My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.We had just picked fresh blueberries, so this was a treat.
My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.
We had just picked fresh blueberries, so this was a treat.
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