Fresh Blueberry Cobbler Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Fresh blueberries | 4 Cup (64 tbs) | |
| Lemon juice | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Shortening | 3 Tablespoon | |
| Milk | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1731 Calories from Fat 441
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 12.7 g63.3%
Trans Fat 5.9 g
Cholesterol 5.6 mg1.9%
Sodium 1595.1 mg66.5%
Total Carbohydrates 315 g105%
Dietary Fiber 17.8 g71%
Sugars 177.3 g
Protein 19 g38.4%
Vitamin A 7.6% Vitamin C 99.5%
Calcium 67.3% Iron 46.9%
*Based on a 2000 Calorie diet
Directions
Blend 1/2 cup sugar and the cornstarch in medium saucepan.
Stir in blueberries and lemon juice.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into un-greased 2-quart casserole.
Keep fruit mixture hot in oven while preparing biscuit topping.
Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.
Add shortening and milk.
Cut through shortening 6 times; mix until dough forms a ball.
Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown.
Chef
