Blueberry Cobbler

Blueberry Cobbler Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
While variations abound, a traditional cobbler is a baked, deep-dish fruit dessert that's topped with a biscuit sprinkled with sugar to give it a bit of crunch and color. This blueberry cobbler is a similar version that uses a light, dumpling-like topping instead of a dense biscuit.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 288
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 4.9 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 50.8 g
Fiber 3.5 g
Cholesterol 23 mg
Iron 1.3 mg
Sodium 265 mg
Calcium 90 mg

Ingredients

Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind
Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar

Preparation

Preheat oven to 350°.

To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

July 2002
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