Canadian Blueberry Cobbler

Experience the taste of Canada with this Blueberry Cobbler recipe! This classic Canadian dessert known locally as Blueberry Grunt features a juicy blueberry filling, topped with fluffy biscuits that are steamed to perfection.

When I moved to Vancouver in two thousand and ten, it was early August and still very much high summer warmth blowing through the air. Though blueberry season was coming to an end, Granville Island's weekly summer market had an old man who would sell a punnet three times the size I could ever get back in New Zealand for only one dollar.

I would go down to the small bustling market with the afternoon already in swing and this blueberry seller would barely smile despite the beautiful weather. Meanwhile, I couldn't contain my joy at being able to buy blueberries that tasted so amazing for a price I couldn't have dreamed of before.

Ingredients and substitutions for Canadian Blueberry Cobbler

• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. If you happen to go blueberry picking and don't have a scale on hand, the mass weight of your blueberries will comes to 4 cups.
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our dish and add sweetness without adding additional flavors to the blueberries or dough. You could substitute with light brown sugar or raw sugar, though this might affect the overall flavor.
• Milk: Whole milk was used here and helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Flour: Plain or all purpose flour adds a light texture to the cake and you'll keep a light crumb by only mixing until combined.
• Baking powder: This helps the dumplings rise without getting stodgy.
• Ground cinnamon, nutmeg and lemon juice: Helping to add depth of flavor and compliment the blueberries and dumplings.

See recipe card for quantities.

How to make Canadian Blueberry Cobbler:

Bluebs: Place all the blueberry ingredients into a saucepan, cooking until soft.

1

Start the dumplings: Combine the dry ingredients in a bowl and stir together.

Butter it up: Rub in the butter to the dry ingredients.

2

Milky: Add the milk to the dry ingredients and stir to form the dough.

3

Dumplin time: Spoon the dough over the blueberries and cover with a lid until the dumplings are cooked through.

4

Serve: Spoon into your serving dishes and drizzle over a little cream or top with scoops of ice cream.

FAQ's for the best Blueberry Cobbler

More blueberry desserts you'll enjoy

Blueberry Duff

Blueberry Corn Cobbler

Peach Blueberry Pie

Canadian Blueberry Cobbler

Sylvie Taylor

No bake stovetop Blueberry Cobbler takes advantage of the wild blueberries that are easy to source in Canada. For those of us outside the great white North this is a beautiful way to serve blueberries as the summer days end and cooler nights approach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Canadian

Servings 8

Calories 293 kcal

Ingredients

  

1x2x3x

Blueberries

• 750 grams / 1.65 pounds blueberries wild are best
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 100 grams / ½ cup superfine/caster sugar
• 1 tablespoon lemon juice
• 125 milliliters / ½ cup water

Dumplings

• 320 grams / 2 cups plain flour sifted
• 16 grams / 4 teaspoons baking powder sifted
• 14 grams / 1 tablespoon superfine/caster sugar
• ¼ teaspoon sea or kosher salt
• 30 grams / 2 tablespoons butter
• 177 milliliters / ¾ cup milk

Instructions

 

Blueberries

• Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes.

Dumplings

• Place the flour, baking powder, sugar, salt in a bowl and stir until combined.
• Rub in the butter until the mixture resembles course breadcrumbs than add the milk, folding until it has formed a dough.
• Spoon the dough in heaped tablespoonfuls over the blueberries and cover with a lid, simmering for 15 minutes until the dumplings have been cooked through.
• Allow to cool for 5 minutes, than spoon into serving dishes.
• Serve with a little cream or scoops of ice cream.

Notes

• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. If you happen to go blueberry picking and don't have a scale on hand, the mass weight of your blueberries will comes to 4 cups.
• Milk: Whole milk was used here and helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Ground cinnamon, nutmeg and lemon juice: Helping to add depth of flavor and compliment the blueberries and dumplings.
• Pan: The size of the pan used here was 25 centimeters or 10 inches.
• Best served: Within 48 hours of making for the best flavor in the biscuits.

Adapted from Select Nova Scotia

Nutrition

Calories: 293kcal

Keyword berry baking, eggless, no bake dessert

Tried this recipe?Let us know how it was!