Blueberry Cobbler Recipe

Name: Blueberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; ½ cup sugar substitute (such as Splenda); 1 teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; ½ cup egg substitute; 2 tablespoons nonfat milk; 2 tablespoons vegetable oil; 2 cups blueberries; 2 cups blackberries; ¾ cup water; 1 teaspoon orange peel, grated

Servings: persons

1 cup flour
½ cup sugar substitute (such as Splenda)
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup egg substitute
2 tablespoons nonfat milk
2 tablespoons vegetable oil
2 cups blueberries
2 cups blackberries
¾ cup water
1 teaspoon orange peel, grated

1
Combine flour, 3/4 cup sugar substitute, baking powder, salt, cinnamon, and nutmeg.
2
Combine eggs, milk, and oil.
3
Stir into dry ingredients until moistened.
4
Spread batter evenly into bottom of slow cooker.
5
In saucepan, combine berries, water, orange peel, and 3/4 cup sugar.
6
Bring to boil.
7
Remove from heat and pour over batter.
8
Cover and cook on HIGH for 2-3 hours until toothpick inserted into batter come out clean.
9
Let cobbler rest for 30 minutes before serving with whipped topping.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour, ½ cup sugar substitute (such as Splenda), 1 teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Blueberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cobbler

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