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Blueberry Cobbler




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For the Filling:

6 cups fresh blueberries

1/3 cup sugar

2 tablespoons cornstarch

1 teaspoon grated lemon rind


For the 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



Recipe



Preheat oven to 350 degrees F.


TO PREPARE THE FILLING:
Combine first 4 ingredients in an 11 x 7-inch baking dish.


TO PREPARE THE 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 degrees F for 50 minutes or until filling is bubbly and dumplings are lightly browned.