Blueberry Cobbler
Nutritional Info
- Amount Per Serving
- Calories: 290.5
- Total Fat: 8.4 g
- Cholesterol: 22.5 mg
- Sodium: 235.6 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
View full nutritional breakdown of Blueberry Cobbler calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
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. 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.Ingredients
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Filling:6 cups fresh blueberries1/3 cup sugar2 tablespoons cornstarch1 teaspoon grated lemon rindTopping:1 1/3 cups all-purpose flour2 tablespoons sugar3/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda5 tablespoons chilled butter, cut into small pieces1 cup fat-free sour cream3 tablespoons 2% reduced-fat milk1 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 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° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
Yield: 8 servings
Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!
Recipe Copyright © Cooking Light Magazine
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 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° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
Yield: 8 servings
Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!
Recipe Copyright © Cooking Light Magazine
Member Ratings For This Recipe
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HEALTHY4CAROLYN
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CHRISTELW
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MELISAF
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IMVEGAN
Way too unhealthy! Just because something has blueberries in it doesn't make it worth making. I have a recipe for low fat blueberry/oat bars that only have 117 calories each that is delicious. I will make that instead. Boo spark people for giving recipes of such things that we should not eat. - 10/27/09
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SOCKKNITTER