Confession time: I love to cook and I absolutely love making desserts…healthy ones of course!

I just so happen to stumble upon this amazing Whole Wheat Biscuit Blueberry Cobbler in a magazine while going through the aisles at Target. It is incredibly simple and it doesn’t even have to be cheat day to take a big spoonful of this delicious dessert!


Blueberry Mixture

  • 6 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • Juice of a 1/2 lemon ( about 4 teaspoons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon freshly grated nutmeg

Whole Wheat Biscuits

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons turbinado sugar (all turbinado is is raw sugar)

To Make The Blueberry Mixture

Position a rack in the center of the oven and preheat to 375° F. Butter a 10-inch cast iron skillet (you could use coconut oil also). Combine the blueberries, sugar, cornstarch, lemon juice and zest, and nutmeg in a large bowl. Stir gently to combine evenly. Pour the blueberry mixture into the skillet.

To Make The Biscuits

In a separate bowl whisk the flours, sugar, baking powder, baking soda and salt. In a measuring cup combine the buttermilk, heavy cream and vanilla. Add the melted butter and stir gently. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula to stir the ingredients together until just combined. The dough will be soft and sticky.


Use a spoon or a ice cream scooper with a spring to dollop the biscuit dough on top of the blueberries in 8 even mounds. The dough will rise and expand so make sure to leave room in between them. Sprinkle the biscuits with the turbinado sugar. Move the pan to a large baking sheet to catch any spillovers. Bake for 30 to 35 min or until the biscuits are golden and cooked through and the fruit is bubbling. Serve warm and even put a scoop of vanilla ice cream on top. 

Honestly this cobbler is so good that I would even consider it for breakfast. They are delicious by themselves or paired with any fruit that is in season. Bon appetit!

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About The Author

Jessica is a Senior at Mississippi State University, major in Kinesiology with a concentration in Clinical Exercise Physiology. She is a dancer but you can know mostly see her in a Crossfit gym instead of a studio and holding a barbell instead of a barre. You will hear her talking about food or cooking it. You can check her out at .

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