Blueberry Cobbler

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Cobblers are something I think of when I want something warm and comforting – sort of like a sweet version of chicken pot pie…but without the chicken…and peas…and carrots….and cream sauce…but you get what I mean!  But chicken pot pie isn’t something you think of eating in the heat of summer.  But, a dessert cobbler is awesome with a scoop of fresh vanilla ice cream and best eaten on the back porch with a really good friend!  This version is lightened up with some lower fat ingredients (cutting the calories by about 100 calories per serving and eliminating half of the fat grams).
When blueberries are in season (like now), why not give this a try?  Pick up a carton from your local farmers market and throw this baby together!
Ingredients:
Filling:
8 c fresh blueberries
1/2 c sugar
3 tbsp cornstarch
Rind of 1 lemon, grated
Topping:
1 1/2 c flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1/3 c butter, cold and diced
1 1/2 c fat-free sour cream (you can use yogurt too if you like)
2 tbsp milk
2 tbsp sugar
1.        Preheat oven to 350 degrees
2.       Grease a 9×13 “ pan
3.      Prepare filling by placing blueberries into the baking dish and tossing it with the cornstarch.
4.      Sprinkle the blueberries with the sugar and zest and toss again (don’t worry if the sugar falls to the bottom
5.      In another dish, stir the flour, baking powder, baking soda and salt together.  Cut in butter until it resembles a coarse meal; stir in sour cream (make sure you are gentle but that the flour is fully incorporated…it will be sticky)
6.      Drop by spoonfuls onto the blueberries and gently, with your fingers, distribute the batter.
7.      Brush with milk and sprinkle with sugar
8.      Bake for 50 minutes or until filling is bubbling and topping is nicely browned.
9.      Serve with sweetened whipped cream or vanilla ice cream.

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Put blueberries right in your baking dish and throw in the cornstarch, sugar and lemon zest

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Toss it all up…don’t worry if the sugar seems to go to the bottom…it will mix up nicely during cooking!

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Toss in the cubed butter…

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You can cut it in with a pastry cutter but rubbing it in with your hands makes the cobbler topping more fluffy!

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See how flat the butter pieces are?

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This is what the mixture should look like after you’ve cut the butter in (like coarse meal)

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The mixture is very damp compared to a biscuit topping…don’t worry…it’s supposed to look like that!

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You can’t just dump the cobbler mixture on top and spread because you will take the blueberries with you so dollop a few spoonfuls around the dish and then spread from there!

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After the topping mixture is spread and it is brushed with milk and sprinkled with sugar!

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Blueberry cobbler in all of it’s baked, warm, gooey goodness…just try to wait for it to cool off before you try…you win a prize if you can do it! Best served warm with cold ice cream!
1 Comment
  • Cindy Hayen
    April 9, 2014

    Cindy Hayenlink07/28/2013 2:32pm
    Oh yum! I’m salivating as I read this. I’m really enjoying your blog Suzie. You rock!

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