July 22, 2013
"Straight from The Main Wild Blueberry Cookbook. This cobbler is delicious right out of the oven, topped with whipped cream or ice cream."
- Serving Size: 1 (98.4 g)
- Calories 251.8
- Total Fat - 8.5 g
- Saturated Fat - 1.9 g
- Cholesterol - 36.4 mg
- Sodium - 218.7 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 1.3 g
- Sugars - 21.9 g
- Protein - 4 g
- Calcium - 114.4 mg
- Iron - 0.6 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
In a medium saucepan, combine blueberries, 1/2 cup sugar, cornstarch, lemon rind, lemon juice and cinnamon. Cook over medium heat, stirring constantly until mixture just starts to bubble. Lower hear and simmer for about 5 minutes, or until mixture has thickened, stirring frequently.
In a mixing bowl, thoroughly combine flour, 1 tablespoon sugar, baking powder, orange rind and salt.
Cut in shortening until mixture resembles coarse crumbs.
In a small bowl combine milk and egg. Beat slightly to combine.
Pour all at once into flour mixture, and stir just until all flour is moistened.
Transfer hot blueberries to a 2 quart baking dish.
Drop heaping tablespoons of biscuit dough onto fruit.
Bake at 400 degrees for 20-25 minutes, or until biscuits are browned.
Serve with whipped cream or ice cream.
Tips & Variations
No special items needed.