Blueberry Cobbler with Jaca

By Jaca Kitchen · · Updated

This sugar-free blueberry cobbler swaps conventional sugar for Jaca allulose, so juicy summer blueberries bubble up under a golden, buttery biscuit topping with zero added sugar. It bakes in a single dish, takes about 10 minutes to prep, and tastes just like the classic — without the sugar crash.

This is a Jaca-adjusted, healthier version of the classic blueberry cobbler: every bit of conventional sugar is replaced with Jaca allulose at twice the amount, so it still bakes up sweet and golden while keeping added sugar at zero.

Ingredients:

  • 4 cups fresh (or frozen) blueberries
  • 1¼ cups all-purpose flour, divided
  • 2½ cups Jaca allulose, divided (2 cups for the filling, ½ cup for the topping)
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 1 large egg
  • ¼ cup milk
  • 2 tablespoons canola oil or melted butter

Instructions:

  1. Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
  2. In a large bowl, stir together the blueberries, ¼ cup of the flour, and 2 cups Jaca allulose. Pour into the prepared dish and spread evenly.
  3. In another bowl, whisk the remaining 1 cup flour, ½ cup Jaca allulose, the baking powder, and cinnamon. Stir in the egg, milk, and oil until you have a thick batter.
  4. Drop the batter over the blueberries by the tablespoonful, covering as much of the fruit as you can (it won't cover completely — that's how a cobbler should look).
  5. Bake for 35–40 minutes, until the topping is golden and the berries are thick and bubbling. Because allulose browns faster than the sugar we grew up with, tent loosely with foil if the top colors too quickly.
  6. Let cool for at least 10 minutes so the filling sets, then serve warm — allulose-sweetened whipped cream or a scoop of sugar-free vanilla ice cream is perfect on top.

Prep time: 10 minutes · Cook time: 40 minutes · Servings: 6

A note on the sugar: the only sugar left in this cobbler is what occurs naturally in the blueberries (about 11g per serving) — there is 0g of added sugar. Jaca is 100% pure allulose, a rare sugar that measures and caramelizes like conventional sugar but with virtually no calories, so using it at 2× keeps every bite as sweet and golden without the blood-sugar spike.