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Blueberry Cobbler Recipe
|Fresh blueberries||6 Cup (96 tbs), washed|
|Firmly packed dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon (Grated Peel From Half A Lemon)|
|Ground cinnamon||1 Teaspoon|
|Unsalted butter||1⁄4 Cup (4 tbs), cut up (1/2 Stick)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Ice cream||3 Ounce|
Serving size: Complete recipe
Calories 1592 Calories from Fat 560
% Daily Value*
Total Fat 64 g97.8%
Saturated Fat 37.3 g186.5%
Trans Fat 0 g
Cholesterol 168.1 mg
Sodium 676.1 mg28.2%
Total Carbohydrates 261 g87.1%
Dietary Fiber 26.5 g106%
Sugars 170.7 g
Protein 17 g34.6%
Vitamin A 46.7% Vitamin C 173.5%
Calcium 36.5% Iron 35%
*Based on a 2000 Calorie diet
Spray an 8-inch-square baking dish or a 9-inch deep-dish pie plate with cooking spray.
In a large bowl, toss together the berries, sugar, lemon juice, lemon peel, and cinnamon.
Pour half the berry mixture into the baking dish.
Using a pastry blender or two knives in crisscross fashion, cut the butter into the bread crumbs until fine.
Sprinkle half the crumb mixture over the fruit.
Top with the remaining fruit mixture and sprinkle the remaining crumbs evenly over the top.
Bake until hot and bubbly and light golden brown on top, about 35 to 40 minutes.