This is my wife's great interpretation of the Wheat-Free Market Food's blueberry cobbler!
Here is a quick and simple way to make a nice hot dessert that you can top with some whipping cream or low-carb ice cream.
- 2 cups frozen blueberries
- 3-1/2 tablespoons Wheat Free Market Sweetener, divided
- ¾ cup Wheat-Free Market All-Purpose Baking Mix
- 3 tablespoons salted butter, melted
Preheat oven to 350 degrees F. Add blueberries to the bottom of a pie pan. In a small bowl, blend the baking mix with 2 tablespoons of sweetener then evenly pour on top of blueberries. Drizzle melted butter over cobbler followed by the remaining 1-1/2 tablespoons of sweetener.
Bake for 30 minutes or until blueberries are bubbly and the cobbler begins to brown. Then turn oven to broil and allow cobbler to brown a bit more. Do not burn.
Let cobbler sit at least 5 minutes to allow crust to set. Serve with low carb ice cream or whipped cream!
The cobbler should have just about 5-6 net carbs per serving!