Now, I know that there is already a peach cobbler recipe on this blog, and in that recipe intro I mention that you can “cobble” just about any kind of berry. It isn’t very hard, but the proportions do need to be a little different based on what fruit you’re using, so I thought I’d save you the experimentation and post the blueberry version of the same cobbler. The topping is identical to the peach, but the filling is a little different. I hope you enjoy this one too!

You may use fresh or frozen blueberries to make this. There is no need to thaw the blueberries in advance if they are frozen, but if they have any ice crystals on them from the freezer you should rinse those off first. You don’t need the extra water in the filling. The blueberries I used to make this were slightly freezer burned, even, but with a rinse they made wonderful cobbler even still. You really couldn’t tell that the blueberries had been in my freezer for a really long time :D. Good to know there is still a use for such berries, huh?

Blueberry Cobbler



  • 6 cups blueberries
  • 1/2 cup + 2 TBS 100% purple grape juice
  • 2 TBS Cornstarch
  • 2 tsp Truvia
  • dash of lemon juice


  • 3 TBS butter
  • 1 cup unbleached flour
  • 2 tsp baking stevia (or 1 tsp Truvia if you don’t have baking stevia on hand)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk


1. Combine blueberries, 1/2 cup grape juice, Truvia, and lemon juice. Stir and bring to a boil. Reduce heat and simmer, stirring regularly, for about 5 minutes, until well combined and bubbly.

2. Whisk the cornstarch with the remaining grape juice and add to the blueberry mixture. Cook and stir constantly until the liquid is slightly thickened.

3. Remove filling from heat and let cool while you make the topping.

4. In a small mixing bowl, combine the flour, baking stevia, baking powder, and salt. Mix.

5. Cut in the butter unti the mixture looks like fine crumbs. (This is best done with a pastry cutter).

6. Add the milk to the crumbly mixture and stir until well combined.

7. Pour the blueberry mixture into a greased 8×8 in. pan. Drop dough by spoonfuls (a little flattened out) on to the top of the peaches.

8. Bake in an oven preheated to 400 degrees Fahrenheit for 25-30 minutes or until the topping is nicely golden brown.

As with any cobbler, this is wonderful served with vanilla ice cream or whipped cream (you can make your own by beating heavy whipping cream, adding a little stevia if you want more sweetness. Cool Whip is not nearly as good, especially not the sugar free stuff, which is gross).