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With canned blueberries, we don't have to wait for summer to enjoy delicious blueberry cobbler. We can enjoy summertime tastes any time of the year!
What You'll Need
- 1/4 cup plus 2 tablespoons sugar, divided
- 2 tablespoons butter, softened
- 1 cup all-purpose flour
- 2/3 cup low-fat milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (16 ounce) can blueberries in heavy syrup (not pie filling), undrained
What to Do
Preheat oven to 375 degrees F. Coat a 9- x 5-inch baking dish with cookiing spray
In a medium-sized bowl, with an electric beater on medium speed, beat 1/4 cup sugar and butter for about 2 minutes, until creamy. Add flour, milk, baking powder and salt and continue beating 1 to 2 more minutes, or until smooth.
Pour batter into prepared baking dish. Gently pour undrained blueberries over batter, spreading evenly. Sprinkle remaining 2 tablespoons sugar over top and bake 40 to 45 minutes, or until batter rises, browns, and bubbles.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 333
- Calories from Fat 62
- Total Fat 6.9g 11 %
- Saturated Fat 4.0g 20 %
- Trans Fat 0.2g 0 %
- Protein 5.4g 11 %
- Cholesterol 17mg 6 %
- Sodium 466mg 19 %
- Total Carbohydrates 64g 21 %
- Dietary Fiber 2.7g 11 %
- Sugars 38g 0 %