Blueberry Oat Cobbler

Summer is coming to an end, but that doesn’t mean you need to give up summer desserts. This blueberry cobbler can be made with fresh or frozen blueberries.  It is simple to make and certain to impress. To increase your antioxidant intake, make sure to choose organic blueberries for this dish.

The Science

A study published in Journal of Agricultural and Food Chemistry sought to understand how different cultivation practices affected fruit quality and antioxidant capacity in highbush blueberries. Researchers compared blueberries grown conventionally with blueberries grown organically and found that the organic berries had more sugar, malic acid, total phenolics, total anthocyanins and antioxidant activity. “These results indicate that even though there were variations in phytonutrient content among individual farms within each cultural system, significant differences between two cultivation practices were evident,” they noted.

The Recipe


Blueberry filling
  • 4 cups blueberries
  • 3 Tbsp. white sugar
  • 1 Tbsp. lemon juice
Cobbler crust


  • 1/3 cup all-purpose flour
  • 1/3 cup oats
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold butter cut into slices
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp. vanilla extract


Preheat oven to 375.

In a large mixing bowl, gently combine blueberries, white sugar and lemon juice. Transfer the mixture into an 8-inch x 8-inch baking pan and set aside.

In a large mixing bowl, combine flour, oats, baking powder and salt. Set aside.

In another large mixing bowl, beat butter and brown sugar together. Continue beating as you add in the egg and vanilla extract. Gradually add in the flour mixture until the ingredients are combined.

Dollop the batter on top of blueberry filling and bake for 35 or 40 minutes or until the topping is brown and the blueberries are bubbling.



Banner Photo Credit: Duncan Kidd;

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