I have tried to make this cobbler about 16.5 times. One time it was more like peach soup..another time we could have used the apples as apple chips because it was so dry…and then there was the extra blackened blackberry cobbler we attempted to make in a dutch oven… Finally…I think I got it right 🙂
I’ve seen different versions of this recipe all over the internet, but they usually call for a pie filling – which makes the dish a little too sweet for me, or just plain old fruit – which usually comes out too liquidy or too dry.
I also recently discovered a magic ingredient that also adds fiber and protein – CHIA seed! So with those powers combined I came up with this Chia Seed Blueberry Cobbler!
I preheated the oven to 350 and prepared everything while it was heating up.
Blueberry Goodness
First, I poured two large packages of fresh blueberries into my sauce pan and simmered with 1/4 cup water and 2 tablespoons of honey. If you want a sweeter cobbler, add more honey! I think it would also be yummy (and would stretch the recipe) to add more blueberries! I then decided it needed some thickening (and some extra fiber) so I added 1/4 cup chia seed and brought to a boil.
Chia seed is like magic – it thickens things up sort of like cornstarch, but adds extra fiber and protein as a bonus. It does give it a little seedy texture that reminded me of blackberry cobbler, but I didn’t mind!
I then let simmer and went on to making the crust.
I’ve read some recipes that said to just pour cake mix on top and then add butter (anywhere from 1 to 2 sticks), but I found even with 2 sticks of butter my topping still had some dry spots after the butter melted. Instead, I melted the butter first (1 stick) and combined with the yellow cake mix ahead of time until it was crumbly.
Melted Butter
Crumbly
Once the oven is preheated, pour the blueberry sauce into a baking dish and cover evenly with the cake mix concoction. Cook 30 minutes until golden brown! Serve warm with ice cream! Yum!
Yum
All done!
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