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Blueberry Cobbler Recipe
|Blueberry muffin mix||8 Ounce (1 Package)|
|Canned blueberry pie filling||20 Ounce (1 No 2 Can)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1873 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 5.7 g28.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1311.4 mg54.6%
Total Carbohydrates 400 g133.4%
Dietary Fiber 17.5 g69.8%
Sugars 214.5 g
Protein 14 g27.4%
Vitamin A 3.4% Vitamin C 19.9%
Calcium 26.1% Iron 43.4%
*Based on a 2000 Calorie diet
Mix pie filling, lemon juice, cinnamon and blueberries from muffin mix package in saucepan.
Bring to boil.
Pour into 9" square or 11-1/2" x 7-1/2" x 1-1/2" baking dish.
Make muffin batter as directed on package.
Spread evenly over hot fruit mixture.
Bake 25-30 minutes.
Serve with cream or ice cream.
Cobbler can also be made with canned blueberries.
Combine 1/2 cup sugar and 1 tablespoon corn starch in sauce pan.
Gradually stir in 2-1/2 cups canned blueberries and juice from a number 2 can.
Bring to a boil and boil 1 minute, stirring constantly.
Pour into baking dish.
Dot with butter and sprinkle with cinnamon.
For glass baking dish, reduce heat to 375 degrees.
For a pretty effect, swirl some of the filling through the muffin topping by running a knife back and forth through the cobbler just before it is baked.
This is a favorite with men.