Blueberry Mango Wheat Cobbler Recipe

This lighter take on a classic cobbler is bursting with juicy blueberries and mangoes! Inspired by a healthier recipe, this dessert skips the excessive butter and sugar of traditional cobblers without sacrificing flavor. Enjoy a guilt-free indulgence that's perfect for breakfast, brunch, or a delightful dessert.

Prep Time 20 mins
Cook Time 48 mins
Calories 244.3 kcal
Protein 13g
Rating 4.0 (1 Reviews)
Blueberry Mango Wheat Cobbler 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Mango Wheat Cobbler

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How to Make Blueberry Mango Wheat Cobbler

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt.
  3. Add 1 cup milk (dairy or non-dairy), ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients. Whisk until just combined; do not overmix.
  4. Gently fold in 2 cups fresh or frozen blueberries and 2 cups diced fresh mango.
  5. Pour the batter into a greased 8x8 inch baking dish.
  6. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cool slightly before serving. Enjoy warm with a dollop of Greek yogurt or a scoop of vanilla ice cream (optional).

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

114g

Fat

1g

Carbs

18g

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