With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light—but it is! —Mary E. Relyea, Canastota, New York
- 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
- 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.
Originally published as Blueberry Cobbler in Healthy Cooking June/July 2008, p54
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