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It’s so great this time of year when all the berries are ripening. I especially like blueberries. They are so tasty and good for you. I eat them with yogurt and freeze them to make smoothies.

I had never made cobbler with them so I thought I would look for a recipe and make with Katie today. Mom is with me this week so it’s fun to make a sweet treat for her. Katie likes to help me take care of her great-grandma, especially baking sweets for her

I looked on the Internet for a recipe but found a simple one in my favorite Betty Crocker cookbook. I have had this cookbook for over 30 years and I have not been able to find a replacement. As you can see it’s well used. I adapted the recipe using whole wheat flour, sucanat, and butter in replacement for all-purpose flour, sugar, and shortening.

You’ll need:

1/2 cup sucanat

1 tablespoon cornstarch

4 cups fresh blueberries

1 teaspoon lemon juice

1 cup whole wheat flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons butter

1/2 cup milk

Mix 1/2 cup sucanat and cornstarch in a medium saucepan. Smile Katie 🙂

Stir in blueberries and lemon juice.

Cook,  stirring constantly until mixture thickens and boils.
 

Boil and stir for 1 minute.

Pour mixture into an ungreased 2-quart casserole dish.

Keep blueberry mixture hot in oven while preparing biscuit topping.
Measure flour, baking powder, and salt into a bowl.

Add butter and milk

Cut in the butter and mix until dough holds together.

Drop dough by 6 spoonfuls over hot blueberry mixture.

Bake at 400 F for 25 to 30 minutes or until biscuit topping is golden brown.

This was so good warm! Tyler ate a whole piece himself.

I would definitely make this again. It wasn’t overly sweet which I like. You really taste the flavor of the blueberries. I think the next time I would spread the biscuit mixture around a bit more. Any variations in how you make with your cobbler?

Print

Blueberry Cobbler

Servings 6

Calories 265 kcal

Author Diane

Ingredients

• 1/2 cup sucanat
• 1 tablespoon cornstarch
• 4 cups fresh blueberries
• 1 teaspoon lemon juice
• 1 cup whole wheat flour
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/2 cup milk

Instructions

1. Mix 1/2 cup sucanat and cornstarch in medium saucepan. 

2. Stir in blueberries and lemon juice.

3. Cook,  stirring constantly until mixture thickens and boils.

4. Boil and stir for 1 minute.

5. Pour mixture into ungreased 2-quart casserole dish.

6. Keep blueberry mixture hot in oven while preparing biscuit topping.M

7. Measure flour, baking powder, and salt into a bowl.

8. Add butter and milk

9. Cut in the butter and mix until dough holds together.

10. Drop dough by 6 spoonfuls over hot blueberry mixture.

11. Bake at 400 F for 25 to 30 minutes or until biscuit topping is golden brown.

Recipe Notes

 I think the next time I would spread the biscuit mixture around a bit more. 

Nutrition Facts

Blueberry Cobbler

Amount Per Serving

Calories 265 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 256mg11%

Potassium 277mg8%

Carbohydrates 50g17%

Fiber 5g21%

Sugar 29g32%

Protein 4g8%

Vitamin A 248IU5%

Vitamin C 10mg12%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.