Blueberry Cobbler Recipe

Blueberry Cobbler RecipePhoto by: Taste of Home Blueberry Cobbler Recipe Rating 5

With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn’t taste light—but it is! Thanks to Mary E. Relyea of Canastota, New York for the delicious recipe!

This recipe is:

Healthy

Diabetic Friendly

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Blueberry Cobbler Recipe
  • Prep: 20 min. Bake: 30 min.
  • Yield: 8 Servings
20 30 50

Ingredients

  • 4 cups fresh or frozen blueberries, thawed
  • 3/4 cup sugar, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 2 teaspoons grated lemon peel
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cold butter
  • 3/4 cup buttermilk

Directions

  • In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
  • In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
  • Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutritional Facts 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Blueberry Cobbler in Healthy Cooking June/July 2008, p54

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Reviews for Blueberry Cobbler (45)

Blueberry Cobbler Recipe

Blueberry Cobbler

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Reviewed on Oct. 04, 2011 by mrichards1993

The blueberries were good, but the top was just too thick. I think that I would rather stick with crumbly topping for my cobbler. I would not make this again.


Reviewed on Jul. 23, 2011 by EP-PaulaG

This was made using a gluten free flour blend and fresh blueberries. It hadva nice tartiness. NSometing I would make again.


Reviewed on Nov. 11, 2010 by sNic23

The cinnamon and nutmeg make this recipe incredibly good.


Reviewed on Sep. 10, 2010 by shaylovesme

My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.

We had just picked fresh blueberries, so this was a treat.


Reviewed on Aug. 17, 2010 by phyl64

In fact I have made this recipe several times this summer it is so easy and everyone raves about it.


Reviewed on Aug. 16, 2010 by lhumphrey

tried it, loved it!!!


Reviewed on Aug. 15, 2010 by suzanne3030

the next time I make this I will cut some of the cornstarch. I thought it too dry compared to blueberry pie. The taste was good, but could use a bit more sugar for our taste.


Reviewed on Aug. 14, 2010 by lorh1215

Excellent! loved by all


Reviewed on Aug. 13, 2010 by glacialglow

Yummy! Try adding almond flavoring, and dividing into individual ramekins. GREAT!


Reviewed on Aug. 13, 2010 by abbygal

The blueberries were extremely tasty and although moist didn't run all over as some other recipes have done. The biscuit topping was very nice - didn't get soggy. The only problem I had was quite probably with my own equipment. To achieve golden brown I ended up baking for 43 minutes. My family truly enjoyed this dish and my 4 year old grandson who doesn't like blueberries cooked asked for seconds.

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