Blueberry Cobbler

Prep: 15 minutes Cook: 50 minutes Servings: 8

Adapted from Cooking Light

Ingredients

  • Filling:
  • 6 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated lemon rind
  • Topping:
  • 1 ⅓ cups all-purpose flour
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 cup sour cream
  • 3 tablespoons whole milk
  • 1 teaspoon sugar

Directions

  • 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 butter into small pieces. Cut butter into flour mixture 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.
  • Nutritional information:
  • Calories 288 Caloriesfromfat 26% Fat 8.3g Satfat 4.9g Monofat 2.2g Polyfat 0.5g Protein 4.7g Carbohydrate 50.8g Fiber 3.5g Cholesterol 23mg Iron 1.3mg Sodium 265mg Calcium 90mg