Photo of Individual blueberry cobblers by WW

Individual blueberry cobblers

Total Time
42 min
12 min
30 min
Summer desserts don't get better than these mini cobblers: sugar-sweet blueberries bursting beneath a homemade cornmeal crust. You can substitute any fresh summer berries for the blueberries. You can swap peaches or nectarines for the blueberries, too. However, if you get a craving for a blueberry cobbler in the off-season, you can use wild frozen blueberries, which offer an intense blueberry flavor and a rich, finger-staining color. Keeping the butter and your dough cold is key to a delectable crust. You can cut your butter into pieces beforehand and then set it back in the refrigerator to chill until you’re ready to use it.


Fresh blueberries

4 cup(s), washed and picked over

Fresh lemon juice

1 Tbsp

Lemon zest

1 tsp

Powdered sugar (confectioner's)



1 Tbsp

All-purpose flour

½ cup(s)

Uncooked unenriched white cornmeal

½ cup(s)


2 Tbsp, granulated

Table salt

¼ tsp

Baking powder

1½ tsp

Unsalted butter

5 Tbsp, cold

Fat free skim milk



  1. Preheat oven to 375ºF. Place two muffin liners in each of 12 muffin holes. (You can use 12 oven-proof custard cups, too.)
  2. In a medium bowl, toss blueberries with lemon juice, lemon zest, powdered sugar and cornstarch; mix well. Fill each muffin hole with 1/3 cup of blueberry mixture.
  3. In a large bowl, combine flour, cornmeal, granulated sugar, salt and baking powder. Cut cold butter into flour mixture with a pastry cutter or back of a fork; work mixture into a coarse meal. Add milk and incorporate until just combined. Knead dough five or six times with your hand until dough just comes together.
  4. Roll dough into a ball on a flat work surface (lightly sprinkle surface with flour if dough feels sticky); divide dough into 12 even, smaller balls. To make round crusts, press down on each ball with palm of your hand or a spatula until it’s large enough to completely cover each cobbler; place flattened dough over prepared muffin holes.
  5. Bake until crust turns golden, about 25 to 30 minutes. Yields 1 cobbler per serving.