Blueberry Cobbler Recipe
Ingredients
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 3⁄4 Cup (12 tbs) | |
| Frozen blueberries | 2 1⁄2 Cup (40 tbs) | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Whole wheat flour | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Skim milk | 1⁄3 Cup (5.33 tbs) | |
| Cooking oil | 3 Tablespoon | |
| Sugar | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 387 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 0.39 mg0.13%
Sodium 161 mg6.7%
Total Carbohydrates 67 g22.3%
Dietary Fiber 7.5 g30%
Sugars 33.5 g
Protein 6 g12%
Vitamin A 4.2% Vitamin C 44.2%
Calcium 20.4% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
Cook and stir till thickened and bubbly.
Add blueberries; cook until berries are hot.
Keep warm.
Stir together flours and baking powder.
Add milk and oil; stir until mixture forms a ball.
On a lightly floured surface pat into an 8-inch circle, then cut into eight wedges.
Spoon hot berry mixture into a 9-inch pie plate and immediately top with wedges.
Sprinkle with 1 teaspoon sugar.
Bake in a 425° oven for 25 to 30 minutes or till wedges are brown.
Chef
