Categories: dessert

Ingredients

• 4 cup blueberries, washed and picked over
• 1 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 2/3 cup powdered sugar
• 1 Tbsp cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup uncooked cornmeal
• 2 Tbsp sugar, granulated
• 1/4 tsp table salt
• 1 1/2 tsp baking powder
• 5 Tbsp unsalted butter, cold
• 1/3 cup fat-free skim milk

Directions

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. Fill each muffin hole with 1/3 cup of blueberry mixture.

3. In a large bowl, combine flour, cornmeal, granulated sugar, salt and baking powder. Cut cold butter into flour mixture with a pastry cutter or back of a fork; work mixture into a coarse meal. Add milk and incorporate until just combined. Knead dough five or six times with your hand until dough just comes together.

4. 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.

5. Bake until crust turns golden, about 25 to 30 minutes. Yields 1 cobbler per serving.

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