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An individual serving of Canadian Blueberry Cobbler sits in a stack of blue ceramic plates on a light gray surface with the remaining cobbler sitting in the stainless steel saucepan behind.
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Canadian Blueberry Cobbler

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.
Course Dessert
Cuisine Canadian
Keyword berry baking, eggless, no bake dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 293kcal
Author Sylvie Taylor

Ingredients

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
  • 14 grams / 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.

Video

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