Remember how you all swooned over my Dump-It Strawberry Cobbler? Well, buckle up because I’m back with another irresistible twist that’s equally tempting. If you haven’t tried your hand at these recipes before, get ready to indulge in a dessert so effortless, it practically begs to be enjoyed all day long – from lazy summer evenings to a cheeky morning treat (don’t worry, your secret’s safe with me!).

Speaking of, here’s the scoop: this cobbler boasts a remarkable reduction in fat and sugar compared to its conventional counterpart. Plus, if you’re navigating the gluten-free path or embracing a dairy-free or vegan lifestyle, this recipe has your back. It’s a testament to the idea that you can have your cobbler and eat it too.

Just like its strawberry sibling, it’s a “dump and bake” masterpiece that practically makes itself while you sit back and savor the anticipation. As you bite into each juicy, bursting blueberry, you might just find yourself falling in love with how simple and fuss-free this dessert truly is. I know I did!

How To Make My Blueberry Dump-It Cobbler

Step 1. Heat your oven to 375°F. 

Step 2. Place butter in a 8×8 inch baking dish.  Place pan in oven for 5 to 7 minutes, until the butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Step 3. Whisk together the flour, ½ cup sugar, baking powder, salt, and ground nutmeg in a medium bowl and stir in milk and vanilla. Mix until smooth. 

Step 4.  Pour batter over the butter and don’t stir!  It will be separated, that’s ok.  Trust the process.

Step 5. Add the blueberries evenly to the batter and top with the remaining sugar.

Step 6. Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. 

Step 7.  Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.

Step 8. Enjoy!

Please note: the consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. You may need an extra 1/4 cup of milk or so to thin it out!

What Else Can I Use?

• Use all purpose flour instead of GF All-purpose
• Use all GF all-purpose in place of the oat flour measurement
• Use regular cow’s milk in place of the almond milk
• To make it totally dairy free, use a vegan butter (Miyokos is my favorite)
• This method works well with all kinds of fruit, so use what you have!

This Blueberry Dump-It Cobbler is special because:

As the name suggests, dump it all in there and bake! The oven does the hard work for you.

It’s gluten free, and dairy free/vegan friendly! 

MORE SUPER SIMPLE DESSERTS

Strawberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

My Everyday Apple Tart (Gluten Free, Dairy Free, Vegetarian)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

If you make my Blueberry Dump-It Cobbler , and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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