July is blueberry month! Celebrate all day, from breakfast to dessert with these delightful berries. In addition to the wonderful mix of nutrients, they taste great and freeze well, so stock up to extend the taste of the season into fall! This recipe is a lightened up version of a summertime favorite for guilt free indulgence on a hot summer night. Serve with Stone Ridge Creamery light churned ice cream if desired.
Fresh Blueberry Cobbler
Prep Time: 20 minutes
Bake Time: 30 minutes
Amount: 6 servings
4 cups fresh blueberries
½ cup + 2 tablespoons Jewel® Granulated Sugar, divided
1 tablespoon Jewel® Cornstarch
1 teaspoon Jewel® Lemon Juice
2 cups reduced fat pancake & baking mix
2 tablespoons Jewel® Margarine
½ cup 1% Milk
1. In large saucepan over medium-high heat, combine blueberries, ½ cup sugar, cornstarch and lemon juice. Cook, stirring constantly, until mixture thickens and comes to a boil (about 5 minutes). Boil and stir 1 minute.
2. Remove from heat and transfer to a 9x9-inch baking dish. Set aside.
3. Place pancake & baking mix in a medium mixing bowl; cut in margarine with pastry blend (or by pulling two knives in opposite directions) until mixture resembles fine crumbs. Stir in milk.
4. Drop dough by spoonfuls onto warm blueberry mixture. Sprinkle with remaining 2 tablespoons sugar. Bake in a preheated 400°F oven 25-30 minutes or unit cobbler is golden brown and blueberries are bubbly.
Serving Size 1/6 of recipe; Calories 310; Total Fat 6g; Saturated Fat 1g; Cholesterol 1mg; Sodium 390mg; Carbohydrates 63g; Fiber 4g; Protein 4g
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