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Fresh Blueberry Cobbler Recipe
|Blueberries||4 Cup (64 tbs)|
|Lemon juice||1 Teaspoon|
|Vegetable cooking spray||1|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Egg whites||2 , lightly beaten|
|Ground cinnamon||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1550 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 622.4 mg25.9%
Total Carbohydrates 331 g110.4%
Dietary Fiber 19.1 g76.3%
Sugars 205.3 g
Protein 24 g47.6%
Vitamin A 6.6% Vitamin C 99.7%
Calcium 45.5% Iron 46.2%
*Based on a 2000 Calorie diet
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.