The TENA Kitchen Recipe of the Month - January '18

Blueberry 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.