Fresh Blueberry Cobbler Recipe
Ingredients
| Blueberries | 4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Vegetable cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Salt | 1 Dash | |
| Vegetable oil | 1 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| 2 egg whites, lightly beaten | ||
| Sugar | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
Preheat oven to 350°.
Combine blueberries and lemon juice in a 9-inch square baking dish coated with cooking spray; set aside.
Combine flour and next 4 ingredients in a bowl; make a well in center of mixture.
Combine oil, vanilla, and egg whites; stir well with a whisk.
Add to flour mixture, stirring just until moist.
Drop dough by spoonfuls onto blueberry mixture to form 8 dumplings.
Combine 3 tablespoons sugar and cinnamon; sprinkle over dumplings.
Bake at 350° for 35 minutes or until filling is bubbly and dumplings are lightly browned.
Combine blueberries and lemon juice in a 9-inch square baking dish coated with cooking spray; set aside.
Combine flour and next 4 ingredients in a bowl; make a well in center of mixture.
Combine oil, vanilla, and egg whites; stir well with a whisk.
Add to flour mixture, stirring just until moist.
Drop dough by spoonfuls onto blueberry mixture to form 8 dumplings.
Combine 3 tablespoons sugar and cinnamon; sprinkle over dumplings.
Bake at 350° for 35 minutes or until filling is bubbly and dumplings are lightly browned.
Chef
