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Blissful Blueberry Cobbler

Sweet blueberries, fresh lemon zest, and warming nutmeg will make this summertime dessert your go-to pie.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 8 people


Blueberry Filling

  • 1 tbsp coconut oil
  • 4 cups blueberries
  • 1/4 cup honey, raw cane OR coconut sugar divided
  • 1 tbsp flour of choice same as topping flour
  • 1 lemon juice & zest
  • 1/2 tsp nutmeg


  • 1 cup spelt or almond flour
  • 1/4 cup honey, raw cane OR coconut sugar
  • 1/4 tsp fine sea salt
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp vanilla
  • 3 tbsp coconut oil or grass fed butter (melted)
  • 1/2 cup almond milk or grass fed, organic milk

Coconut Whip Cream (optional)

  • 1 can can of full fat coconut milk
  • 1 tsp vanilla
  • 1 tbsp maple syrup


  • Preheat oven to 350 degrees and have a 10" pie dish ready.
  • In a small pot over medium heat, melt coconut oil. Add 2 cups of blueberries with 1/8 cup of the sugar of choice and stir often for about 5-8 minutes until it becomes like a jam texture.
  • Remove the pot from the heat, stir in the remaining blueberries, reserved 1/8 cup sugar and the rest of the filling ingredients. Stir to ensure all the blueberries are coated.
  • Meanwhile, in a large bowl mix the dry ingredients together.
  • Then mix the wet ingredients in until it becomes like a thick batter (scrape down the sides).
  • With a spoon, drop down the batter starting in the center and work your way outwards to the edge. Leave a 1" gap around the edge as the batter will expand as it bakes. Bake for about 30-35 minutes and let stand for 10 min on a wire rack.
  • Serve warm and with coconut whip cream if desired (click the link above and in the recipe notes below to see the video of how to make it).


The pie is best served warm and enjoyed right away. It will keep in the fridge (keep coconut whipped cream separate for storage) for 2-4 days.