Blueberry Cobbler

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

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 50.8g
  • Fiber: 3.5g
  • Cholesterol: 23mg
  • Iron: 1.3mg
  • Sodium: 265mg
  • Calcium: 90mg

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

  1. Preheat oven to 350°.
  2. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
  3. 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.
  4. 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.
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