Blueberry Cobbler

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Makes: 8  servings Prep 15 mins Cool 30 mins Bake 350°F 55 mins Stand 15 mins

Ingredients

  • 6 cups  fresh blueberries
  • 3/4 cup  sugar
  • 1 teaspoon  grated lemon peel
  • 2 teaspoons  fresh lemon juice
  • 1/2 teaspoon  ground cinnamon
  • 1 tablespoon  quick-cooking tapioca
  • 1 1/4 cups  all-purpose flour
  • 1/3 cup  cornmeal
  • 1/3 cup  sugar
  • 2 1/2 teaspoons  baking powder
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1/3 cup  butter or margarine, cut up
  • 1 1/3 cups  buttermilk
  • 1 tablespoon  sugar mixed with a pinch of ground cinnamon
  • Vanilla ice cream (optional)

Directions

1. Heat oven to 350 degrees F. Grease a 2-1/2-quart baking dish. Set aside.

2. For filling, combine blueberries, 3/4 cup sugar, lemon peel and juice, cinnamon, and tapioca in a large bowl. Let stand 15 minutes.

3. For topping, combine flour, cornmeal, the 1/3 cup sugar, the baking powder, baking soda and salt in another large bowl. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk with a rubber spatula just until blended.

4. Transfer filling to prepared baking dish. Drop topping by tablespoonfuls over blueberries. Sprinkle cinnamon-sugar mixture evenly over topping. Bake 55 to 60 minutes or until topping is golden and filling is bubbly. Cool on a wire rack 30 minutes. Serve with ice cream, if desired. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)375,
  • Fat, total(g)11,
  • chol.(mg)29,
  • sat. fat(g)7,
  • carb.(g)67,
  • fiber(g)3,
  • pro.(g)5,
  • sodium(mg)420,
  • Percent Daily Values are based on a 2,000 calorie diet
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