Blueberry Cobbler

Whether you have access to fresh or frozen fruit, cobblers and crisps can be made any time of the year for many different occasions. For me, particularly in the winter when I have a sweet craving, I like to curl up with a warm dessert. When you're up for it, try out the recipe below- it's relatively light in comparison to other cobbler recipes!

Filling: 

6 c. fresh or frozen blueberries 

1/3  c. white sugar 

2 tbs. cornstarch 

1 /2 lemon, zested 

Topping:

1 1/3 c. all purpose flour 

2 tbs. white sugar 

3/4 tsp. baking powder 

1/4 tsp. baking soda 

1/4 tsp. salt 

other half of lemon, zested 

5 tbs. unsalted butter, chilled and cube d

1 c. light sour cream 

3 tbs. milk 

sugar for sprinkling (optional)

• Preheat oven to 350 and grease a baking pan with non stick cooking spray. 
• For filling, combine all ingredients together in a medium bowl and stir gently to coat. 
• Pour filling into prepared baking pan and set aside. 
• For topping, in a medium bowl, whisk together flour, sugar, powder, soda, salt and lemon zest to combine. 
• Using a pastry blender, add chilled, cubed butter to bowl and mix until it resembles coarse crumbles. 
• Stir in sour cream gently to form a soft dough. 
• Drop dough by spoonfuls over the blueberries spacing apart as you go (dough will puff and spread as it bakes.) 
• Using a pastry brush, brush dough balls with milk. 
• At end, sprinkle with 1-2 tsp. of white sugar over top of dough balls.
• Bake in oven 45-50 minutes or until dough is puffed and golden and filling is bubbly. 

(Recipe adapted from with slight additions and variations from "Complete Cooking Light Cookbook" 2006.) 

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