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Makes 8 Portions
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Blueberry Cobbler

Contributed by: NAPSA

(NAPSA) - Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like.

Frozen blueberries are available year-round and they're ready to use. Just measure them-still frozen-and add to your recipe. With a stash of blueberries in the freezer, you can use these quick ideas:

    Blueberry Cobbler-Sweet And Juicy

  • Make instant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt.

  • Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm.

  • Make blueberry dessert topping: heat 1/4 cup blueberry preserves and 2 tablespoons fruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through.

Blueberries - frozen or fresh-combine the best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit


  • 1 bag (1 pound) frozen blueberries (about 31/2 cups)
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1 cup all-purpose flour
  • 1 cup turbinado (raw) sugar or granulated sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup boiling water


Preheat oven to 350 F.

Spread blueberries in ungreased 8- or 9-inch-square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside.

In medium bowl, combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth). Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/2 cup sugar.

Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

Serving Size: Makes 8 Portions


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