This whole wheat blueberry cobbler boasts a buttery, golden-brown crust and a juicy blueberry filling, offering a wholesome spin on a delicious family favorite.
This whole wheat blueberry cobbler, like my whole wheat peach cobbler or sourdough strawberry cream cheese cobbler, starts with a buttery, sweetened batter at the bottom of the dish, with fresh fruit arranged on top. During the bake, the batter rises, finishing with a golden-brown top and the fruit nestled below.
Freshly milled flour in the batter adds the best texture and a rich, nutty flavor. Converting your favorite recipes to freshly milled flour improves nutrition and adds a depth of flavor that only whole wheat flour can.
Key Takeaways: Whole Wheat Blueberry Cobbler
- Prep Time: 5 minutes
- Bake Time: 40 minutes
- Total Time: 45 minutes
- Servings: 8
- Cook Method: Baked in a 9″ x 13″ casserole dish
- Flavor & Texture: Juicy blueberries combine with a sweet, golden-brown whole wheat topping for a melt-in-your-mouth dish.
- Difficulty: Easy. The oven does all the heavy lifting.
- Why this Recipe? This is the perfect summer dish. The sweetness of the blueberries and the nutty flavor of the whole wheat make a perfect combination of flavors.
Why You’ll Love This Recipe
Wholesome ingredients – Freshly milled flour and fresh blueberries provide robust flavor and added nutrition to this delicious dessert recipe.
Simple, easy recipe – With everyday ingredients and a simple batter base, this crowd favorite takes only minutes of prep time and bakes to a golden brown while filling your house with a delightful aroma.
Buttery and delicious – This easy blueberry cobbler bakes up with a sweet, buttery, golden crust and a bubbly blueberry filling.
Ingredients
Blueberries – You can use fresh or frozen blueberries. If using fresh berries, handle them gently to avoid smashing the berries.
Whole wheat flour – Fresh milled soft white wheat or hard white wheat both work. You can also pick up white whole wheat flour from the grocery store. Learn more about milling your own flour at home in my how-to post.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whole Wheat Blueberry Cobbler
Step 1: Rinse and dry the blueberries. Gently toss blueberries, ⅓ cup of sugar, and lemon zest together in a large bowl to mix.
Step 2: Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, add butter to a 9″ x 13″ pan and place it in the oven until melted. Don’t let the butter burn.
Step 3: In a separate bowl, add the dry ingredients – flour, sugar, baking soda, baking powder, and salt. Stir. Add milk, then whisk until combined.
Step 4: Pour the batter over the melted butter in the baking dish.
Step 5: Evenly spoon the blueberry mixture over the top of the batter.
Step 6: Bake for 40 to 45 minutes until the cobbler crust is golden brown and the filling is bubbling in the center. Cool for 15-20 minutes before serving to help the cobbler set up.
Lisa’s Expert Tips
- Handle the cobbler topping gently, mixing just until combined to keep the consistency tender.
- Serve warm, cold, or room temperature with homemade whipped cream or a scoop of raw milk ice cream.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Whole Wheat Blueberry Cobbler FAQs
Once cooled, cover the cobbler or store in an airtight container and refrigerate. Leftover cobbler should last 3 to 5 days.
A traditional cobbler has a crust placed over the fruit and baked. This recipe, and other southern-style recipes, call for pouring the batter into the dish and arranging the fruit on top. During the bake, the batter rises to the top, leaving the filling of juicy blueberries at the bottom.
Yes, you can use fresh or frozen blueberries. If using frozen, don’t let them thaw or they will become mushy. I would recommend adding 2-3 tablespoons of flour to the frozen blueberries and tossing them evenly before adding to the dish.
Your cobbler is done when the topping is golden and the filling is bubbling in the center.
Yes, you can make it ahead of time. One option is to bake the cobbler, cool it completely, and store it covered in the refrigerator for up to three days. Reheat when ready to serve. Alternatively, you can make the filling and topping separately, refrigerating until ready to assemble, then bake according to the recipe.
More Blueberry Recipes from the Farmhouse
- Whole Wheat Blueberry Muffins
- Blueberry Sourdough Bagels
- Sourdough Blueberry Coffee Cake
- Homemade Blueberry Sauce
- Easy, Healthy Blueberry Popsicles
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Blueberry Cobbler with Freshly Milled Flour
Ingredients
- 4 cups blueberries, washed and dried
- ⅓ cup sugar, 64 grams
- 1 teaspoon lemon zest, approximately one lemon
- 6 tablespoons butter, 84 grams
- 1 cup whole wheat flour, I used soft white wheat, 140 grams
- ½ cup cane sugar, 96 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt, 3 grams
- ⅔ cup milk, 122 grams
Instructions
- Rinse and dry the blueberries. Stir blueberries, ⅓ cup of sugar, and lemon zest together.
- Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, add butter to a 9″ x 13″ pan and place it in the oven until melted. Don’t let the butter burn.
- In a separate bowl, add the dry ingredients – flour, sugar, baking soda, baking powder, and salt. Stir. Add milk, then whisk until combined.
- Pour the batter over the melted butter in the baking dish.
- Evenly spoon the sugared blueberries over the top of the batter.
- Bake for 40 to 45 minutes until the cobbler crust is golden brown and the filling is bubbling in the center. Cool for 15-20 minutes before serving to help the cobbler set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
