The TENA Kitchen Recipe of the Month - August '14

Blueberry Cobbler

Bluberry Cobbler

Cobbler Topping

  • 325 mL Flour
  • 25 mL Sugar
  • 3 mL Baking Powder
  • 1 mL Baking Soda
  • 1 mL Salt
  • 75 mL Chilled Butter, cut into small pieces
  • 250 mL Low Fat Sour Cream

Fruit Base

  • 1 L Fresh or Frozen Blueberries
  • 500 mL Fresh or Frozen Strawberries
  • 75 mL Sugar
  • 25 mL Cornstarch
  • 50 mL Milk
  • 5 mL Sugar
  • 2 mL Cinnamon

Cobbler Topping:

  • In a large bowl whisk together flour, 25 mL sugar, baking powder, baking soda, and salt.
  • Using 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Stir in sour cream until mixture forms a soft batter. Set aside.

Fruit Base:

  • In a large bowl, stir together fruit, sugar and cornstarch. Spoon into an 2L baking dish.
  • Drop 8 large spoonfuls of the batter onto the fruit mixture.
  • Brush batter with milk.
  • Stir together sugar and cinnamon. Sprinkle cinnamon sugar mixture over batter.
  • Bake at 180 C for 50 minutes.
  • Makes 8 servings.