[VIDEO] Single Serving Blueberry Cobbler with Cornmeal Biscuit Topping

A delicious satisfying Blueberry Cobbler just for you, because you deserve to treat yourself with all the fresh produce that the season offer. This single serving Blueberry Cobbler with Cornmeal Biscuit Topping is as good as any big batch Blueberry Cobbler, only without the worry of any leftover. You can use fresh or frozen Blueberry, and even substitute Blueberry with other Berries of your choice, a choice of Mango, Peach or both is a good option too. Let’s not forget Strawberry! Just because it is just you, doesn’t mean you have to deprive yourself of treats. You deserve it, so go and make this for yourself 🙂

Hello there! If you are one of those people who live alone or cook for yourself only and still want a delicious dessert with less worry of leftover, then this recipe is for all of you. Leaving by myself made me a huge fan of small batch baking. They are economical, practical and budget friendly. No throw away, no leftover, just a decent satisfying portion enough to end my meal in a right note. There is time for huge batch baking and sharing, and there is time for a me time dessert only, this is what I am sharing with you today.

This Blueberry Cobbler is ridiculously easy to make, and it taste as good as any big batch Blueberry Cobbler. The small portion size doesn’t compromise the taste, because for me, food is meant to be enjoyed, whether in small of big batch portions. The process of making this small batch is the same as when you are making a big batch Blueberry Cobbler. The main difference is the ingredients measurements. Small portion requires very minimal amount of ingredients which I love.

What makes this Blueberry Cobbler special is the cornmeal biscuit topping. It has a nice soft texture inside, and crunchy texture outside which complements the warm sweet and tangy taste of baked Blueberry. Ever since I made this cornmeal biscuit topping, I had been using it for most of my cobbler recipes, they are that good and really worth making.

Blueberry Cobbler with Cornmeal Topping

How to Make Blueberry Cobbler?

Cobbler an crisp are very easy recipes to make. They are great way to use fresh seasonal fruits like most types of Berries, Mango, Peach, Apple, Pear, Apricot and more. The preparations and process are so simple and yet it always produces a dessert worthy for sharing and praise. Whether you make a small batch or a big batch, the process is the same. It is just the matter of scaling up or down the recipe. This single serving Blueberry Cobbler is even easier because there is no cutting and chopping required. Simply wash the Blueberry and mix with sugar and cornstarch. Once that is done, make the biscuit toppings. I know this is a single serving recipe only, but we still want to make sure it taste as good as when making a big batch. So make the biscuit topping, it is a MUST for this recipe. No need for any hand mixer, juts mix everything manually. All the process are done manually, that easy.

With recipe this simple, quick and easy, you don’t need to worry of making too much preparation. It’s a dessert that can be made less than 1 hour. The only thing is that you have to wait for it to really cool down for the sauce to thicken, don’t dig in to it right away or you’ll get a flooding of watery sauce.

Can I Make Blueberry Cobbler in Advance?

I always recommend to make it at least 1-2 hours ahead of the time, that would give the sauce time to thicken as it cools down. I know it will take patience waiting for it to cool down and thicken, but trust me, it’s worth the wait. So if you are making it for lunch, make it in the morning or if for dinner, make it in the afternoon. You can warm it up a bit in a 300F for about 10 – 15 minutes before serving

  • But if you really don’t have time the same day, you can bake it at night and leave it at room temperature or in the refrigerator or even in the freezer. Re-heat at 300F for 15 minutes to bring the crunch of the biscuit topping back.
  • Assemble and keep refrigerated. Cover with plastic wrap and bake the following day, but add some time to let it cool before serving.

Now, to serve and finish it, for me the best way is to serve it with vanilla ice cream. That’s how I like mine and that’s how I will always prefer it.

Let me show you how to make it. Let’s get started!

Blueberry Cobbler

What if I Do Not Have Ramekin?

You can definitely bake this other oven safe dish. Find a similar size or at least close if not exact. I wouldn’t recommend a bigger size as it will be too thin. If you do not have a ramekin dish, maybe this is a good time to get once. There are a lot of ways you can use it for. It is my favorite dish to use when making small batch recipes. They are perfect serving portion, no leftover to worry. I made a lot of my cobbler and crisp recipes using ramekin and I would not choose any other dish for making a small batch serving. it is simply perfect. I left a link in the featured post section for the other cobbler and crisp I made using ramekins, check it out.


Blueberry Filling:

  • 1/2 cup Blueberry fresh or frozen (or more to fill your baking dish to 3/4 full)
  • 1 tablespoon granulated Sugar
  • 1/2 teaspoon Lemon Juice or Water
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Cornstarch

Almond Crumble:

  • 1 tablespoon Butter, melted
  • 1 1/2 tablespoon Cream or full fat Milk
  • 1 tablespoon Sugar (plus more for sprinkling on top)
  • 1/4 teaspoon Vanilla Extract
  • 4 tablespoon All-purpose Flour
  • 1 tablespoon Cornmeal
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon sliced Almonds


  1. Pre-heat the oven to 350F.
  2. Make the Cornmeal Biscuit Topping: Transfer melted butter in a bowl. Add sugar, vanilla extract and milk. Mix to combine. Add flour, cornmeal and baking powder. Mix until it comes together. The biscuit will be sticky and loose.
  3. Prepare the Blueberry Filling: Transfer the Blueberry, sugar, lemon juice, cornstarch and salt in a bowl. Mix to combine. Transfer in a 3×2 inch ramekin.
    • If using frozen fruits, no need to thaw. Use straight from the freezer. Please note that frozen fruits will have a tendency to have more sauce because of the water in it.
  4. Divide: Spoon the biscuit topping and sprinkle the top with sliced almonds.
  5. Bake: Bake for 20 – 25 minutes or until the biscuit spreads and turns golden brown and the Blueberries are bubbly.

Serves 1

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