Baby Blueberry Cobblers

by Chrissy


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I love a good cobbler.

How can you not love a naturally sweet dessert full of baked fresh fruit? You know… maybe even drizzled with a little cream?

Fortunately, I grew up with tons of various fruit trees in my yard. Good thing, too, because my mom would have spent an obscene amount of money, making me fresh peach cobblers on those lovely summer evenings.

When most kids would wait for the calendar to signal the approaching summer days, I would frolic around my backyard, waiting for the plump plumbs and juicy apricots to fall from the tree, while the fuzzy peaches turned from green to a golden yellow, in the later months.

Although peaches aren’t in season quite yet, this blueberry cobbler is another perfect cobbler fruit. The deep purple molten liquid that lies beneath the warm, golden biscuit provides a pleasantly sweet dipping sauce for the biscuit, with just a hint of tang.

With minimal sugar, and the use of kefir and various whole grains, I am proud to call this healthful dessert, a guilt-free treat!

And look, it’s literally as easy as 1, 2, 3:

1. Mix the filling ingredients.

2. Grease the bottom of the ramekins and add the prepared filling.

3. Mix the dough ingredients together and spoon right on top of the berry-filled ramekins. Just a little bird’s eye view for you.

Bake and enjoy while hot, with a scoop of ice cream or a dash of cream, if you don’t mind the luxurious additions!



Baby Blueberry Cobblers

Makes 5 individual ramekins

Adapted from Dessert for Two


For the berries:

2 cups fresh blueberries

1 lemon, juiced

1 Tbsp flour

1 Tbsp sugar

1/2 tsp cinnamon


For the biscuit topping:

8 Tbsp flour

2 Tbsp cornmeal

1 Tbsp wheat germ

3/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 rounded Tbsp sugar

2 Tbsp cold unsalted butter, cut into pieces

1/3- 1/2 cup kefir (or regular milk)



Preheat the oven to 375 degrees F. Grease the ramekins with either butter or cooking spray.

Mix together the ingredients for the berry filling and distribute evenly into prepared ramekins.

For the biscuit topping, mix the flour, cornmeal, sugar, wheat germ, baking powder, baking soda, and salt. Then cut in the cold butter with a pastry knife or your bare hands until the texture resembles sand. Add the kefir (or milk) and mix together until ball of dough forms (it should be thick and balled up). Don’t overmix.

Divide the batter evenly amongst the ramekins, dropping the dough by the spoonful. The dough should not be covering the entire ramekin. Then place the ramekins on a cookie sheet and put in the oven for about 25 minutes.


From the Little Yellow Kitchen,


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7 Comments to “Baby Blueberry Cobblers”

  1. They look scrumptious! Thanks for linking :)

  2. Hello Heavenly Goodness!

    My mom and I are eating clean for the next ten days (means no processed junk!) and I have a little box of blueberries that I’ve been trying to decide what to do with. Now I know what to do!

  3. Chrissy

    Thanks for the lovely idea. Yours was b-e-a-utiful!

  4. Chrissy

    Not gonna lie, I would have eaten all 5 ramekins if we didn’t have 4 other guests lurking around for their dessert. Hmm I feel like I should be joining you and your mom on that venture…. :)

  5. It hasn’t been THAT hard, but my cravings for sweets are so difficult to deal with sometimes… This will hit the spot and I can substitute for the sugar to keep it good with the diet. :)

    P.S. I LOVE all the kefir usage!

    P.P.S. I have a puppy who is dying to meet you! (And she was born on your birthday!)

  6. Love your fun, colored dishes! I just made rhubarb cobbler (and topped it with vanilla ice cream, of course) – I’ll have to make this one next. Love that this is healthy!

  7. so cute! I am definitely a sucker for individual desserts :) Always love a good cobbler!