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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - blueberries (or more:))
  • 2 cups - blanched almond flour
  • 1/4 cups - coconut flour
  • 1/2 teaspoons - baking soda
  • 1/4 teaspoons - sea salt
  • 1/2 cups - raw honey
  • 1/4 cups - butter, soft
  • 1 drops - almond extract
  • 3 tablespoons - ground flaxseed meal, whisk with 9T warm water, allow to sit 5 minutes
  • 1 tablespoons - Bragg's apple cider vinegar
  • Directions:

    Preheat oven to 350. Pour the blueberries in 8x8 stoneware baker. Whisk the almond flour, salt, and baking soda in a bowl. Separately, whisk together butter, sweetener, and extract. Mix wet and dry ingredients together, stirring in the flax. After well combined, quickly stir in cider vinegar. Pour batter onto berries, spreading out to the edges. Bake for 40 minutes, or until batter is set on top. Serve with homemade whipped cream sweetened with stevia. We like to have it for breakfast with organic whole-fat plain yogurt, sweetened with stevia and xylitol, flavored with homemade vanilla.

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    Category:  Quick Breads

    Cuisine:  American


    I make this sugar-free by substituting stevia and xylitol for the honey.

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    Posted On:

    June 26, 2013

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