This is a healthy blueberry cobbler that’s easy to make and delicious. Everyone loves it when I make it.
¼ cup canola light butter, melted; a bit more will be needed to grease the baking pan.
One and ½ cups plus 3 tablespoons sugar
1 cup self-rising flour
1 cup low fat butter milk
2 pints fresh blueberries
One 6.5 oz can fat free Reddi wip Dairy Whipped Topping for serving on top
Pre-heat oven to 350 degrees.
Generously grease an 8×11 deep, baking pan with canola light butter; then generously flour, covering the entire pan.
In a large mixing bowl combine 1 and ¼ cups sugar, the self-rising flour, low fat buttermilk, melted canola light butter. Whisk well and allow the batter to set briefly.
Rinse the blueberries using a collider and pour on paper towels to absorb excess water.
Pour the batter into the prepared baking pan. Sprinkle the blueberries evenly over the batter. They will sink into the batter; that’s ok. Sprinkle ¼ cup of sugar evenly over the blueberries.
Bake for 35 minutes on a higher rack; then remove from oven. Spread 3 tablespoons of sugar evenly over the cobbler and bake for 10 more minutes.
The edges should be golden brown; if not bake a few more minutes until done. Cobblers are best if allowed to set and cool for 20 minutes.
When serving, top with fat free Reddi wip Dairy Whipped Topping; then top with more blueberries. Here’s a picture of what my Healthy Country Blueberry Cobbler looks like when the pan came out of the oven and what a serving size looks like.
A simple frosting recipe for the cobbler:
3 cups powered sugar
2 tablespoons vanilla
1/4 cup chopped fruit (your choice)
Mix well with spoon(If thin, add a little more powered sugar to thicken) then refrigerate. Apply to top of cobbler when cobbler is cool.