Easy Blueberry Cobbler

Easy Blueberry Cobbler

0 Reviews
From: EatingWell.com, March 2019

This blueberry cobbler is a quick summer dessert and an excellent way to showcase fresh, bursting blueberries under a pillowy crust. Everything can be mixed and headed to the oven in 10 minutes.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 6 cups fresh blueberries
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • Topping
  • 1¼ cups whole-wheat pastry flour
  • 6 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon vanilla extract

Preparation

  • Prep

  • Ready In

  1. To prepare filling: Preheat oven to 375°F. Coat a 13-by-9-inch glass baking dish with cooking spray.
  2. Combine blueberries, 1 cup sugar, lemon zest, lemon juice, cornstarch and ¼ teaspoon salt in a medium bowl; toss until the berries are coated. Transfer to the prepared baking dish.
  3. To prepare topping: Whisk flour, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles.
  4. Whisk egg and vanilla in a small bowl until smooth. Add the egg mixture to the flour mixture, and, using a fork, lightly toss until evenly distributed but not overmixed. Sprinkle over the blueberries in an even layer.
  5. Bake the cobbler until the topping is golden brown, about 40 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 241 calories; 7 g fat(4 g sat); 3 g fiber; 45 g carbohydrates; 2 g protein; 7 mcg folate; 31 mg cholesterol; 31 g sugars; 23 g added sugars; 240 IU vitamin A; 8 mg vitamin C; 44 mg calcium; 0 mg iron; 166 mg sodium; 68 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1½ other carbohydrate, 1 fat, 1 fruit, ½ starch

Reviews 0