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    Blueberry Pancake Cobbler

    clock-icon30 minutes
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    Pixicook editorial team

    A comforting dessert combining the flavors of blueberries and pancakes in a delightful cobbler.

    Ingredients for Blueberry Pancake Cobbler

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    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fresh Blueberries

    cups

    Substitute chevron-down

    Lemon, zested and juiced

    each

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Whole Milk

    tablespoons

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Whole Wheat Flour

    cups

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Hot Water

    cups

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    How to Make Blueberry Pancake Cobbler

    1. Prepare Blueberries

    Preheat your oven to 350°F (175°C) and line a baking sheet with foil. In a 1-quart baking dish, gently toss 2 cups of fresh blueberries with the zest and juice of half a lemon.

    2. Create Batter

    In a medium bowl, whisk together 4 tablespoons of melted unsalted butter, ½ teaspoon of kosher salt, 4 tablespoons of granulated sugar, 6 tablespoons of whole milk, and ½ teaspoon of vanilla extract.

    3. Combine Dry Ingredients

    Whisk in 1 teaspoon of baking powder, ¼ cup of whole-wheat flour, and ½ cup of all-purpose flour into the wet mixture. Stir gently until the batter is just combined.

    4. Assemble Cobbler

    Dollop and spread the batter over the prepared blueberries, sprinkle the remaining sugar over the top, and drizzle ¼ cup of hot water evenly across the surface.

    5. Bake

    Place the baking dish on the prepared baking sheet and bake in the preheated oven for 30 minutes, until the top is golden brown and the blueberries are bubbling at the edges.

    6. Serve

    Serve the Blueberry Pancake Cobbler warm, optionally topped with plain yogurt or cold cream.


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