Ingredients

Adjust Servings:

	4 cups (2 pints, approx. 1 kg) Blueberries
	1 Lemon
	2/3 cup + 3 Tbsp, divided Sugar
	2 1/2 cups + 1/4 cup, divided All-Purpose Flour
	1 Tbsp Baking Powder
	1/2 tsp Salt
	6 Tbsp cold Unsalted Butter
	1/3 cup Greek Yogurt I use non-fat
	3/4 cup Milk or buttermilk
	1 Large Egg

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Berrilicious Blueberry Cobbler – a lower fat version!

Name: Berrilicious Blueberry Cobbler – a lower fat version!
Yield: 10-12
Cuisine: American
Ingredients: Blueberries: 4 cups (2 pints, approx. 1 kg); Lemon: 1; Sugar: 2/3 cup + 3 Tbsp, divided; All-Purpose Flour: 2 1/2 cups + 1/4 cup, divided; Baking Powder: 1 Tbsp; Salt: 1/2 tsp; Unsalted Butter: 6 Tbsp cold; Greek Yogurt: 1/3 cup; Milk: 3/4 cup; Large Egg: 1

This low-fat cobbler is so moist on the inside and crunchy on the outside. Normal cobbler takes 1 1/2 cups of butter - this blueberry cobbler takes 6 Tbsp of butter only!

Features:

Cuisine:

American

Ingredients

4 cups (2 pints, approx. 1 kg) Blueberries
1 Lemon
2/3 cup + 3 Tbsp, divided Sugar
2 1/2 cups + 1/4 cup, divided All-Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Salt
6 Tbsp cold Unsalted Butter
1/3 cup Greek Yogurt
I use non-fat
3/4 cup Milk
or buttermilk
1 Large Egg

Directions

Steps

1 Done	Preheat the oven to 425°F / 218°C. Grease a 9x13 baking dish.
2 Done	Prepare the Blueberries Juice the lemon. Toss the blueberries in the lemon juice and 2/3 cup sugar. Add 1/4 cup flour, toss and set aside.
3 Done	Make the Cobbler In a bowl, combine the flour, baking powder, 3 Tbsp sugar, and salt. Cut the cold butter into cubes and either using a pastry/dough blender or your hands, crumble the butter into the flour mixture. In a separate bowl, whisk the egg, Greek yogurt and milk. Fold the mixture into the dough. Don't overmix. Put the blueberry mixture into the prepared baking dish. Spoon the cobbler batter in clumps on top of the blueberries. Sprinkle with granulated sugar for more crunch on the outside before baking if desired. Loosely cover with foil and bake for 20 minutes. Remove the foil and bake another 20 minutes or until golden brown. Let cool slightly.
4 Done	Make Whipped Cream (optional) If you want a nice whipped cream to go with it, make sure the heavy cream is cold! Tip - put the bowl and whisk in the freezer for 20 min. beforehand! Pour 1 cup of cream, 2 Tbsp confectioner's sugar and 1/2 tsp vanilla in the cold bowl and whisk on high until stiff peaks form, about 1-2 minutes. Do not overwhip or it will curdle! Tip - you can add 1/4 tsp of cream of tartar to stabilize it a bit more if desired.