Paleo Blueberry Cobbler in a Cup

High in protein, low in carbs, this “cake in a cup” makes an easy breakfast for one. Just whisk together the batter when you wake up, and bake. By the time you’re dressed and checking your messages, breakfast is served. Enjoy it plain or with Instant Coconut Whipped Cream, if desired.

As you know, blueberries are one of the world’s highest anti-oxidant foods. Like other berries, blueberries reduce DNA damage, which may protect against aging and cancer. Makes one 12-oz. cobbler. Serves one.

Blueberry Cobbler in a Cup



    Blueberry mix:
  • 1 cup blueberries, fresh or frozen, thawed, and well drained
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons chopped nuts such as almonds or walnuts, soaked and toasted, if possible Sweetener is optional, 1 to 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener.
  • Cobbler Batter:
  • 1 large egg
  • 2 tablespoons unsweetened coconut milk, almond milk, or filtered water
  • 1 tablespoon olive oil or melted coconut oil
  • A dash of vanilla
  • 1/4 teaspoon ground cinnamon
  • A pinch of unprocessed salt
  • 1/3 cup almond meal
  • 1/8 teaspoon baking soda
  • About 2 tablespoons sweetener to taste. See healthy options above. Half brown sweetener is delicious in this recipe.


  1. Preheat oven to 350°F. Get out a 12-ounce, oven-proof cup, cereal bowl, or ramekin. Add the blueberries, lemon juice, cinnamon, nuts, and sweetener. Stir well and press into the bottom of the cup
  2. In a separate small bowl, whisk together the egg, milk, oil, vanilla, cinnamon, salt, almond meal, baking soda, and sweetener.
  3. Pour the batter over the fruit in your cup.
  4. Bake on a baking tray 18 to 25 minutes. Cool and enjoy!
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