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Fresh Blueberry Cobbler Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh blueberries||4 Cup (64 tbs)|
|Lemon juice||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
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
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.