Small Blueberry cobblers
  • 4 cup blueberries, washed
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2/3 cup powdered sugar
  • 1 Tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup uncooked cornmeal
  • 2 Tablespoons sugar, granulated
  • 1/4 teaspoon table salt
  • 1 1/2 teaspoon baking powder
  • 5 Tablespoons unsalted butter, cold
  • 1/3 cup fat-free skim milk
  1. Preheat oven to 375ºF. Place two muffin liners in each of 12 muffin holes. (You can use 12 oven-proof custard cups, too.)
  2. In a medium bowl, toss blueberries with lemon juice, lemon zest, powdered sugar and cornstarch; mix well.
  3. Fill each muffin hole with 1/3 cup of blueberry mixture.
  4. In a large bowl, combine flour, cornmeal, granulated sugar, salt and baking powder.
  5. Cut cold butter into flour mixture with a pastry cutter or back of a fork; work mixture into a coarse meal.
  6. Add milk and incorporate until just combined.
  7. Knead dough five or six times with your hand until dough just comes together.
  8. Roll dough into a ball on a flat work surface (lightly sprinkle surface with flour if dough feels sticky); divide dough into 12 even, smaller balls. To make round crusts, press down on each ball with palm of your hand or a spatula until it’s large enough to completely cover each cobbler; place flattened dough over prepared muffin holes.
  9. Bake until crust turns golden, about 25 to 30 minutes. Yields 1 cobbler per serving.
This is a perfect, light weight, low-cal dessert for summer!