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Blueberry Cobbler

Source of Recipe

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Blueberry Cobbler***

Cooking Light - July 2002
13 reviews rate this recipe 4 of 5 stars.
8 servings
Prep 15 min. - Bake 50 min.

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.

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 stick margarine or 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 margarine 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.

1/8 of recipe equals: Calories 288 (Calories from fat 26 %); Fat 8.3 g (Satfat 1.9 g, Monofat 2.2 g, Polyfat 0.5 g); Protein 4.7 g; Carbohydrate 50.8 g; Fiber 3.5 g; Cholesterol 23 mg; Sodium 265 mg