Mini Blueberry Cobblers

Total Time
37 min
5 min
20 min
Blueberry cobblers are a summer favorite, pairing fresh berries with a sweetened biscuit-like topping. We’ve used baking mix in this recipe to help streamline the preparation, but we’ve mixed it with buttermilk, which provides classic flavor and tang. While we’ve called for blueberries, you can substitute raspberries, blackberries, sliced peaches, or use a mix. We opted for the larger brown crystals of turbinado sugar with their slight caramel flavor both for the taste and also to give the biscuit topping a pretty, sparkling finish. Pack the cooled cobblers in a large covered plastic container, cushioned with paper towels to keep them stable, for a special picnic dessert.


Cooking spray

4 spray(s)

Fresh blueberries

3 cup(s)

Turbinado sugar

3 Tbsp

Turbinado sugar

1 tsp


1 item(s), small, zest finely grated and lemon juiced

Almond extract

¼ tsp

Ground ginger

1 pinch(es)

Reduced-fat baking mix

1 cup(s)

1% low-fat buttermilk

¼ cup(s)

1% low-fat buttermilk

2 Tbsp


  1. Preheat oven to 400°F. Spray 4 (6-ounce) ramekins or baking dishes with nonstick spray.
  2. Toss together blueberries, 3 tablespoons of sugar, the lemon zest and juice, almond extract, and ginger in large bowl; divide evenly among prepared ramekins.
  3. To make biscuits, combine baking mix and buttermilk in small bowl, stirring just until blended. Spoon dough evenly over filling; sprinkle with remaining 1 teaspoon sugar.
  4. Place ramekins on small rimmed baking sheet. Bake until crust is golden and filling is bubbly, about 20 minutes. Serve warm or at room temperature.
  5. Per serving: 1 cobbler