🧁 High-Protein Blueberry Cream Cheese Cobbler

Servings: 6
Prep time: 10 min
Bake time: 30–35 min

🫐 Ingredients

Filling

• 2 cups fresh or frozen blueberries
• 1 tbsp lemon juice
• 1 tbsp cornstarch (or 1 scoop vanilla protein powder if you prefer)
• 1–2 tbsp maple syrup, honey, or zero-cal sweetener (to taste)
• ½ tsp vanilla extract

Cream Cheese Layer

• 4 oz (½ block) light cream cheese (softened)
• ¼ cup nonfat Greek yogurt
• 1 scoop vanilla or blueberry protein powder
• 1 tbsp sweetener of choice

Cobbler Topping

• 1 cup rolled oats (or oat flour)
• ½ cup vanilla protein powder
• 1½ tsp baking powder
• 1 tsp cinnamon
• 1 pinch salt
• 1 large egg
• ⅔ cup unsweetened almond milk
• 2 tbsp unsweetened applesauce (or melted coconut oil)
• 1–2 tbsp sweetener, to taste

🔥 Directions

1. Preheat oven to 350°F (175°C). Grease or spray an 8×8” baking dish.
2. Mix the filling: In a bowl, combine blueberries, lemon juice, cornstarch, sweetener, and vanilla. Spread evenly in the bottom of the dish.
3. Cream cheese layer: Whisk softened cream cheese, Greek yogurt, protein powder, and sweetener until smooth. Dollop or swirl over the blueberries.
4. Topping: In another bowl, mix oats, protein powder, baking powder, cinnamon, and salt. Stir in egg, milk, applesauce, and sweetener until combined. Spoon this batter over the cream cheese layer (it doesn’t have to cover completely — rustic is good!).
5. Bake 30–35 minutes, until golden on top and bubbling at the edges.
6. Cool slightly before serving. Serve warm or chilled.

💡 Tips & Variations

• Use casein protein for a thicker, cake-like texture.
• Add a sprinkle of crushed almonds or walnuts on top for crunch.
• Top with nonfat Greek yogurt, protein ice cream, or whipped topping.

⚡ Approximate Macros (per serving)

(Will vary by protein powder and sweetener used)

• Calories: ~210
• Protein: ~20 g
• Carbs: ~22 g
• Fat: ~5 g