Blueberry Bran Cobbler

The bounty of produce at the end of summer stands as an inspiration! But, even in the dead of winter, frozen blueberries can be purchased to make a warming dessert or snack of Blueberry Cobbler. A cobbler typically has less fat than a pie and is also more filling. This Blueberry Bran Cobbler recipe is as healthy as they come: bran flakes, filled with sweet nutty flavor, add healthy fiber to your diet too . . . but not to be confused with the breakfast cereal!

White flour is made from the endosperm of the wheat kernel, while wheat germ is the heart of the kernel which is removed during milling because it doesn't keep as well; wheat germ should be kept refrigerated. Under the husk of the wheat is the bran layer, which is removed during milling but can be purchased as an additive. Red wheat bran is the most commonly available in the supermarket.



2 cups blueberries, fresh or frozen

1/3 lemon, juiced

1/4 cup white sugar

2 tbls flour


1 tbls wheat bran flakes

2 tsp brown sugar

1 pinch cinnamon



1 cup all-purpose unbleached flour

½ cup whole wheat flour

¼ cup wheat bran flakes

2 tsp baking powder

2 tsp baking soda

½ cup brown sugar, loosely packed (Demerara)

¼ cup butter

1 egg

2/3 cup buttermilk

I Heart Wheat! print
I Heart Wheat! by Gourmand2go
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Preheat oven to 375° F. Lightly butter and flour an 8 square baking dish.

Wash and drain blueberries and dry on paper towels. Pick them over to remove any stems or leaves. Place in a large lidded bowl and sprinkle with the sugar, lemon juice, and flour. Toss them to coat. Set aside.

In a small bowl, mix bran, brown sugar, and cinnamon for topping, using the tip of a wooden spoon. Set aside.

Blueberry Cobbler Stir together the flours, bran, and sugar for crust. Cut in the butter with a pastry blender or crumble with fingers. In a small bowl, whisk the egg, then whisk in buttermilk.
Make a well in the dry ingredients for the wet mixture and stir sparingly. Spoon batter over berries, leaving a small area in the center as a steam vent. Sprinkle bran, sugar, and cinnamon mixture over top.
Bake in the center of 375° F oven for 20-25 minutes, until the crust is a rich brown color and filling bubbles around the edges. A toothpick inserted of an inch into the crust should come out clean. Cool slightly before serving. Serve alone or with ice cream, vanilla yoghurt, clotted cream, or whipped cream.
Blueberry Bran Cobbler

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