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Blueberry Cobbler

Related recipes: Desserts, Low-Salt, Potlucks
Blueberry Cobbler: Main Image

Quick Facts

Servings: 8
Prep Time: 25 min.
Cook Time: 50 min.
Total: 1 hr. 15 min.
Sheer pleasure. Serve it hot from the oven, nestled with a cool cut of vanilla ice cream.


  • 1 1 lb bag frozen blueberries (about 3- 1/2 cups)
  • 1 Tbs cornstarch
  • 2 Tbs lemon juice
  • 1 cup all-purpose flour
  • 3/4 cup turbinado (raw) sugar or granulated sugar, divided
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3 Tbs butter, melted
  • 3/4 cup boiling water


  • Preheat oven to 350 F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

Nutrition Facts

Calories 208
  Calories from Fat 44 (21%)
(8%)Total Fat 5g
(14%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(4%)Cholesterol 12mg
(5%)Sodium 128mg
(2%)Potassium 54mg
Total Carbohydrate 40g
(8%)Dietary Fiber 2g
Sugars 24g
Sugar Alcohols 0g
(5%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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