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Fresh Blueberry Cobbler Recipe
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1 Teaspoon|
|Fresh blueberries||2 Pint, drained and rinsed|
|Lemon juice||1 Tablespoon|
|Pastry||1 (Used For 2 Crust Pie)|
Serving size: Complete recipe
Calories 1828 Calories from Fat 373
% Daily Value*
Total Fat 42 g65%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 617.7 mg25.7%
Total Carbohydrates 371 g123.6%
Dietary Fiber 27.9 g111.5%
Sugars 272.1 g
Protein 12 g24.1%
Vitamin A 26% Vitamin C 173.5%
Calcium 26.1% Iron 28.6%
*Based on a 2000 Calorie diet
Toss with blueberries until thoroughly mixed.
Drizzle lemon juice over berries.
Turn into a 10-inch plate.
Dot with butter; set aside.
Shape into a ball and flatten on a lightly floured surface.
Roll into a rectangle about 1/8 inch thick.
Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of plate; cut remaining strips 1/2 inch wide.
Form a lattice design over berries.
Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of plate.
Fold edge of wide strip under and flute pastry.
Bake at 425Â°F about 30 minutes, or until golden brown.