Fresh Blueberry Cobbler

  • Currently 4/5
Makes 6 servings.

From Betty Crocker
1/2 cup sugar
1 Tablespoon cornstarch
4 cups blueberries
1 teaspoon lemon juice
1 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons shortening
1/2 cup milk
Whipped cream, if desired
1. Heat oven to 400ºF.
2. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven.
3. Mix flour, 1 tablespoon sugar, the baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
4. Bake uncovered 25 to 30 minutes or until topping is golden brown. Serve warm. Top with whipped cream.
1 Serving: Calories 270 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 51 g (Dietary Fiber 3 g); Protein 4 g
Dish   DessertPrep Time   15 to 30 minutes

Laurie Hogan

Member since Jan 2008

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