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!

  • 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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