Whole Wheat Blueberry Cobbler with Freshly Milled Flour

a slice of whole wheat blueberry cobbler on a dessert plate.

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Whole Wheat Blueberry Cobbler with Freshly Milled Flour

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.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Keyword: whole wheat bluberry cobbler

Servings: slices

Author: Lisa Bass

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

You can use fresh or frozen berries. With frozen berries, keep frozen until ready to bake. I recommend tossing the berries with 2-3 tablespoons of flour to help absorb some of the juice during baking.

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 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.

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