LITE BLUEBERRY COBBLER

 Friend Susan says most of the time she will make a blackberry cobbler, but this time she decided to follow the recipe and use blueberries. I have to agree with her. I will usually make a blackberry cobbler myself. 

BUT this blueberry cobbler was so delicious. It was also very sweet tasting and I was so surprised to see how little sugar was in it. The recipe was in a Cooking Light cookbook. I also usually don't like cobblers that have the clumps of dough cooked on top, but the "dumplings" were so tasty. It was just the best Blueberry Cobbler I have ever eaten.

Thanks Susan for hosting canasta and baking this awesome cobbler to treat us with.

PRINTABLE copy of the recipe.

LITE BLUEBERRY COBBLER

Filling

6     cups fresh blueberries

1/3  cup sugar

2     tablespoons cornstarch

1     teaspoon grated lemon rind

Topping

1-1/3 cups flour

2       tablespoons sugar

3/4    teaspoons baking powder

1/4    teaspoon salt

1/4    teaspoon baking soda

5       tablespoons chilled butter, cut into small pieces

1       cup fat-free sour cream

3       tablespoons 2% reduced-fat milk

1       teaspoon sugar

Preheat oven to 350 degrees F.

To prepare filling, combine first four ingredients (filling ingredients) in an 11 x 7 - inch baking dish. (Susan used a baking dish that measures 11 x 9 - inch that was made in England.)

To prepare topping, lightly spoon flour into dry measuring cup, leveling with a knife. Combine flour with the next four ingredients (topping ingredients) in a large bowl with a whisk. Cut in the butter with two knifes or a pastry blender until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls on to the blueberry filling to form 8 dumplings. Brush dumplings with milk and sprinkle with the sugar. Place dish on cookie sheet and bake for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Susan served it with a scoop of ice cream. Yum!