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:
- 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 www.blueberrycouncil.org.
- 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