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July is Blueberry Month…what better time to pick and eat these wonderful, healthy berries!
Serves 4-6:
Filling:
3 c fresh or frozen blueberries
1/4 c granulated sugar
2 tsp cornstarch
Topping:
3/4 c flour
1 tbs granulated sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 tsp unsalted butter-cut into small pieces
1/3 c low fat buttermilk
Preheat oven to 425 degrees F.
Make filling:
Put all ingredients with a pinch of salt into a saucepan over a medium heat, stirring occasionally until the sugar begins to dissolve. Approx 3-5 minutes.
Spoon the filling into a 9” ceramic or pie plate.
Make Cobbler Topping:
Mix together flour, 2 teaspoons of sugar, baking soda, baking powder and salt in a medium size bowl. Mix in the butter with your fingertips then stir in the buttermilk with a fork until just combined—do not over mix. Drop the topping dough into 4-6 mounds over the filling leaving space in between. Sprinkle topping with remaining sugar and bake until topping is golden brown and fruit is bubbling, about 25-30 minutes. Cool to room temperature and serve warm with vanilla ice cream.
