Single Serve Blueberry Cobbler with Vanilla Protein Ice Cream

Berries are still to making their appearance everywhere even with the pending summer heat in the air. I love all things berry – blueberry, blackberry, raspberry. If I had to pick a favorite, it would be hard to choose between blackberries and blueberries. Both are incredible tossed into salads, on yogurt, in a bowl on their own as part of breakfast.

The other day I wanted a mugcake and I wanted berries. I thought about just making a mugcake and plopping berries on top. I actually started out my plan as just that. Suddenly as I was getting stuff out, it hit me. Cobbler!!!! Cake + berries = cobbler. I made it so and it was good. The best part is that I made a single serving size so I could say that I ate the entire blueberry cobbler ala mode on my own… but I didn’t risk expanding my backside or have leftovers to call my name.

Single serving is perfect with its built in portion control. You also really really have to want a second one if you’re going to put forth another round of effort to make one. 😉

Single Serve Blueberry Cobbler with Vanilla Protein Ice Cream 

• 1 scoop (34g) vanilla protein powder
• 1/2 cup (93g) blueberries, thawed if frozen
• 1/2 Tbsp (7g) butter or non-dairy butter
• 2 Tbsp (15g) all purpose flour
• 1 Tbsp baking stevia (optional)
• 1/4 tsp baking powder
• 2 Tbsp cashew milk, milk or other non-dairy milk

In a small bowl, mix the vanilla protein powder with a small amount of water to make a pudding consistency. The amount of water will depend on your protein powder and size of your scoop. I used about 1/3 cup of water with my 34g scoop of whey blend protein. Place in the freezer for about 60 – 90 minutes to freeze into protein ice cream.

Preheat your oven to 350 degrees. Place the butter in the bottom of a 1-cup (8 oz) oven safe dish and put the dish in the oven while it preheats. Once the butter is melted and slightly bubbly, remove from the oven. While the dish and butter is preheating, mix the flour, stevia (if using), baking powder and milk in a small bowl.

Remove the dish from the oven and spread the batter over top of the butter. Don’t mix it in, but just spread the batter around the bottom. Dump the blueberries on top of the batter. Bake at 350 degrees for 25 – 30 minutes. Remove from oven and cool slightly. Take the protein ice cream out of the freezer, and pop it out of the bowl and right on top. Enjoy!

Makes one blueberry cobbler ala mode at approximately 288 calories – 24g protein, 30g carbs, and 8g fat.

Notes

• Melting the butter and preheating the dish makes a big difference in the crispiness of the crust so try not to skip this step. I have a couple times since I was in a rush. It’s still good but definitely kicks up a notch with the preheating.
• You can use any type of cobbler fruit here and aren’t forced to use blueberries. Berries are great but so are peaches with a dash of cinnamon. Apples could also work in a pinch but you may want to soften them a little first in the microwave so they don’t stay too crisp in your cobbler.
• I used Earth Balance dairy free butter and cashew milk due to The Kid’s dairy allergy. Ha, the cobbler was for me but I rarely have dairy versions in the house. You can use butter, margarine, or similar spread along with any type of dairy free or cow milk.

I’ve actually made a couple versions of this cobbler in the past and it’s very versatile. I’ve used oats instead of the flour, and I’ve also added 10g of psyllium powder and a bit more water to add some fiber. There are tons of versions so play around and find the one you love the best. If you don’t like the idea of protein ice cream, you can top it with chocolate or vanilla mousse instead.