Blueberry Dumpster Cobbler

My mother loves this recipe because it’s so easy to make. The Engine 2 crew calls it Dumpster Fire Cobbler because dumpster fires are one of the easiest fires we fight: contained, outdoors, and quickly extinguished with a pre-connected booster line on a hose reel. Easy deployment and easy clean-up, just like this cobbler!

  • Prep Time 10 minutes
  • Cook Time 45 minutes
  • Total Time 55 minutes
  • Serves 6

Blueberry Dumpster Fire Cobbler

Preheat over to 350 degrees.


2/3 cup whole wheat pastry flour

1½ teaspoons baking powder

1 tablespoon vanilla

2/3 cup milk substitute

3 tablespoons agave nectar or maple syrup

2 cups blueberries


Combine flour and baking powder in a small bowl.

Combine vanilla, milk substitute, and agave nectar or maple syrup in a measuring cup.

Add contents of measuring cup to dry ingredients and mix until smooth. The batter will be runny.

Pour the batter into a non-stick 8-inch square pan. Sprinkle the blueberries over the batter. Bake for 45 minutes or until browned.

  • alison

    I was skeptical when reading the limited amount of ingredients so I added a half banana and pecans then sprinkled cinnamon and sugar after it cooled. Delicious! I also added some ground flax seed. Great basic recipe that you can add whatever you want or nothing at all!

  • Paul A Johnson

    This is so basic but tastes so good, highly recoomended!

  • Judy Kalley

    Is wheat pastry flour the same as whole wheat flour? If so I have all the ingredients and can make this today!

    • DeniDee

      No. Whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.

  • Char

    Disliked. Made if for dessert after dinner at a family get together. Not one person liked it.
    On a good note, the pear crisp is off the charts good :)

  • Jeannie

    I made this as written several times and really liked it, experimenting with all kinds of berries with great success. Thanks for this recipe!

    I recently baked it with a Christmas twist that was a big hit! I was out of whole wheat flour, but I did have buckwheat pancake mix (made of buckwheat, whole wheat, and leavening agents), so I thought I’d give that a try as a substitute for the flour. I also only had one cup of blueberries but did have cranberries, so I substituted a little more than a cup of cranberries for the second cup of blueberries. I added 2 tablespoons of flaxseeds, plus 4 generous shakes of cinnamon, 2 shakes of nutmeg, and 1 shake of cloves. It was FANTASTIC! The next time I made it, I added Ener-G egg replacement (beaten, equal to one egg) to the wet ingredients. It made a slightly better texture.

    I live in Germany and have noticed that the German bakers make plain cobblers look more festive by sprinkling a light snow covering of confectioner’s sugar over their creations, so I did, too. It wasn’t even a tablespoon’s worth of sugar but it was really pretty and set off the tartness of the cranberries well. Highly recommend!

    Thanks for these healthy and delicious recipes!

    • vicki

      so jealous! I used to live in Germany too, and miss it! Are you there as an expatriate or are you German? I grew up in Frankfurt…and returned with kids again after marrying, in the early 90’s. Both times in the Frankfurt area. Once near downtown, then in the Taunus mountains.

  • Katherine Downey

    I saw this and got excited…but I question the agave nectar (syrup) and the wheat pastry flour ;( I may try it but I will substitute with an oat or brown rice flour and will use homemade apple sauce or mashed banana in lieu of the sweetener.

    • zarvos

      I was thinking oat flour and raw honey myself . . .

      • Katherine Downey

        Exactly, Zarvos,..the more natural, the better!

        • Jen

          Molasses is a nutrient-rich sweetener.

  • Beatrice

    Can I use frozen blueberries or will the cobbler get too soggy?

    • Lynne

      I used frozen berries just last night and it came out fine. I left them on the counter to come to room temp.My family loved this.

    • Josey

      I suggest thawing and draining off the excess juice before making this recipe.

  • Blanster

    I thought this was great! I used regular whole wheat flour (it’s what I had on hand) and added some walnuts and sprinkled chocolate chips over the top. Delicious! I am making it again with blueberries and pastry ww flour this time.

  • Aliena

    I’m making it for the first time. In an effort to be gluten-free, I used spelt flour. I’m excited to taste it and so is my mother!

    • heather

      I’m pretty sure spelt flour isn’t gluten free. Is it more tolerable for gluten sensitive people? I’d love some info on that.

      • Jen

        There’s less gluten in an ancient grain like spelt which is essentially gluten-free. Technically, spelt is not gluten-free.

  • Michelle Roland

    I also need to be gluten free so i used 1/3 cup quick oats and 1/3 cup pamelas g-free artisian flour mix. I added 1/2 tsp cinnamon also. Yummy. #GoodHealthFriends

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  • jorischmalz

    How would I go about doubling this recipe? What size pan would be best and how long should I bake it for? Thanks. :)

    • Dave

      A 10×12 or 9×13 should do fine. Bake time should be about the same if the batter pours out to the same height in the pan compared to the single recipe. If the batter seems to go higher up in the pan, then give it at least an extra 5 minutes.

  • Debby Meade

    Anyone make this using chia seeds soaked in water rather than milk substitute?

  • Wandoo Sandra Ityavyar

    This recipe didn’t pan out for me, I still eat it though because i couldn’t waste all those juicy organic blueberries. HELP! Looks so good in the picture though.

  • Dana

    Is it possible to also provide measurements by weight? For ingredients like flours, it can make a huge difference.

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