Easy Blueberry Cobbler with Frozen Blueberries

I know I regularly say I am not a baker, but this easy blueberry cobbler with frozen blueberries is a fool proof recipe that taste like summer and it can be whipped up by even the most novice of bakers. Using frozen blueberries, you can make this summery dessert year round for a delicious and sweet dessert and it's surprisingly healthy-ish. This easy blueberry cobbler with frozen blueberries is 189 calories per serving and 5 WW smart points a serving.

Blueberry Cobbler Filling

Blueberry cobbler filling is really simple to make. Simply combine the blueberries, cornstarch, lemon juice and zest, vanilla, and sugar in a bowl. Because blueberries are naturally pretty sweet (especially when cooked), you'll only need 1 tbsp. of sugar for the filling. Blueberries are already pretty high in pectin which is why blueberry jam is often just sugar and blueberries. The cornstarch helps congeal the blueberry filling while cooling and the lemon breaks down the blueberry skin and rounds out the sweetness.

This is a simple blueberry cobbler filling (I don't call it my Easy Blueberry Cobbler with Frozen Blueberries for nothing). You can, however, add some extra spices to it to make it a little fancier. Half Baked Harvest infuses chamomile and honey into her blueberry galette and I haven't stopped thinking about it since it was published in 2018. You can also add a teaspoon of fresh thyme or cardamom and cinnamon to zhuzh it up a bit. I, personally, love this simple and summery recipe below.

Sweet Biscuit Cobbler Crust

Those familiar with my blog can see the similarities between this crust and my Greek Yogurt Biscuits. Cobblers typically have a biscuit like crust and this straddles between a biscuit recipe and a shortbread recipe. It's sweet and almost soft baked cookie like, but with a tender chew to it. It's hard to describe, but it is so good. As I type this eating leftover cobbler for lunch, it's even better than next day.

Unlike my biscuits that require folding and chilling, all you have to do for this recipe is mix it all up in a bowl, mash it together a little bit (it can be a little crumbly when first mixed) and dollop on top. If you've made cobbler with a pourable Bisquick type crust, this is not the same. The dollops of crust do expand, but it's still best to try and cover as much as possible.

Weight Watchers Blueberry Cobbler

You'll see that my easy blueberry cobbler with frozen blueberries doesn't have artificial sweeteners or light butter alternatives. A little of the real stuff goes a long way here. Can you make it with the sugar free stuff? Probably. There are many wonderful bloggers that use them. This recipe is 189 calories and 5 Weight Watchers Smart Points per serving (1/6 of a pie plate) on all plans and the points stay the same if you use cashew milk, almond milk, or even whole milk. The whole cobbler is 32 points on green and 31 on blue and purple and the size of a standard pie--divide how you see fit.

Yield: 6

Easy Blueberry Cobbler with Frozen Blueberries

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This easy blueberry cobbler with frozen blueberries is a fool proof recipe that taste like summer and it can be whipped up by even the most novice of bakers. Using frozen blueberries, you can make this summery dessert year round for a delicious and sweet dessert and it's surprisingly healthy-ish. This easy blueberry cobbler with frozen blueberries is 189 calories per serving and 5 WW smart points a serving.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

Filling

• 4 cups of frozen blueberries unsweetened
• 1/2 lemon, zested and juiced
• 1 tbsp. sugar
• 1 tbsp. cornstarch
• splash of vanilla extract
• pinch of salt

Crust

• 3/4 cup self rising flour (I use Gold Medal)
• 1/4 cup sugar
• 1 tbsp. baking powder
• pinch of salt
• 1 tbsp. salted butter, cold and diced into pea sized pieces
• 1/4 cup non fat Greek yogurt
• 1/4 cup milk (any milk will work)
• splash of vanilla

Instructions

1. In a large bowl, toss frozen blueberries, lemon juice and zest, 1 tbsp. sugar, cornstarch, pinch of salt, and vanilla until blueberries are fully and evenly covered.
2. Sift flour, 1/4 cup sugar, and baking powder in a separate bowl. 
3. Dice up 1 tbsp. cold, salted butter into small, pea-sized pieces.
4. Add greek yogurt, splash of vanilla, butter, and milk to flour mixture. Stir flour mixture until dough is shaggy and all loose flour and sugar are incorporated.  
5. Spray a pie dish with cooking spray and add the blueberry mixture.
6. Add dollops of the topping to the top of the blueberries until most of the baking dish is covered.
7. Mix egg and a splash of water and brush the topping with egg wash.
8. Bake for 30-40 minutes at 375 or until golden brown.  Let cool for at least 30 minutes before serving.  

Notes

Nutritional information calculated on My Fitness Pal and using cashew milk. All points were totaled on the WW App. Specific branding and serving size can impact nutritional information and points.

Nutrition Information:

Yield:

6

Serving Size:

1/6 cobbler
Amount Per Serving: Calories: 189Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 298mgCarbohydrates: 37gFiber: 5gSugar: 19gProtein: 5g

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