Thursday, October 30, 2008

Blueberry Cobbler-Sweet And Juicy

(NAPSI)-Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like.

Frozen blueberries are available year-round and they're ready to use. Just measure them-still frozen-and add to your recipe.

With a stash of blueberries in the freezer, you can use these quick ideas:

• Make instant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt.

• Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm.

• Make blueberry dessert topping: heat ¼ cup blueberry preserves and 2 tablespoons fruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through.

Blueberries-frozen or fresh-combine the best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit www.blueberrycouncil.org.

BLUEBERRY COBBLER

1 bag (1 pound) frozen blueberries (about 3½ cups)

1 tablespoon cornstarch

2 tablespoons lemon juice

1 cup all-purpose flour

1 cup turbinado (raw) sugar or granulated sugar, divided

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

3 tablespoons butter, melted

¾ 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, ½ 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 ½ cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

YIELD: 8 portions

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