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Blueberry Cobbler
This American classic tastes even better with our bodacious, antioxidant-rich wild blueberries. Use whole wheat flour to add significantly more fiber, antioxidants, and flavor.
2 tablespoons honey
1 tablespoon sugar
1 tablespoon cornstarch or arrowroot powder
1 teaspoon ground organic cinnamon
1 cup water
2 tablespoons lemon juice
3 cup fresh-frozen wild organic blueberries, thawed
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
Preheat oven to 400 F.
- In a large saucepan over medium heat, combine the honey, sugar, cornstarch or arrowroot powder, cinnamon, water, and lemon juice. Mix until smooth.
- Add the berries and cook over medium heat for about 10 minutes until thickened.
- Combine the pastry flour, baking powder, sugar and baking soda in a medium bowl. Add in the milk and stir until ingredients are combined. Pour the hot berry mixture into a casserole dish that’s been buttered or oiled to prevent sticking. Pour the dough on top of the berry mixture.
- Bake for about 20 minutes until the dough is slightly browned.
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