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Blueberry Cobbler

Photo: Oxmoor House
Hands-on time 7 mins
Total time 47 mins
Yield Serves 6 (serving size: about 1/2 cup cobbler and 1/3 cup ice cream)
You're probably familiar with the style of American cobblers that top sweetened fruit with a cake, biscuit, or other pastry dough. This one's a little different, and I like it better. Here, a pancake-like batter goes on the bottom of the pan and the fruit is strewn over the top. In the oven, the fruit bakes into the batter, melding the two perfectly.

Ingredients

  • 1/4 cup butter, cut into pieces
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups fresh blueberries
  • 2 cups vanilla fat-free ice cream

Nutrition Information

  • calories 217
  • fat 8.2 g
  • satfat 5 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 2.3 g
  • carbohydrate 35 g
  • fiber 1.8 g
  • cholesterol 21 mg
  • iron 0.8 mg
  • sodium 298 mg
  • calcium 101 mg

How to Make It

  1. Preheat oven to 350°. Place butter in an 8-inch square metal baking pan; place pan in oven 3 minutes or until butter melts.

  2. While butter melts, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons sugar, baking powder, and salt in medium bowl; stir with a whisk until blended. Combine milk, lemon rind, and vanilla; add to flour mixture, stirring with a whisk just until moist.

  3. Pour batter over melted butter in pan (do not stir); top with blueberries. Sprinkle with remaining 2 tablespoons sugar. Bake at 350° for 35 to 40 minutes or until bubbly and crust is lightly browned. Serve with ice cream.

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