Berries for Better Health: Blueberry Cobbler

By Kris Wetherbee

Enjoy nutrient powerhouse berries that span the seasons, from blueberries to cranberries, March to December. 

Bluberry Cobbler
Makes 6 to 8 servings

Blueberries contain plant chemicals, such as anthocyanins and phenolics—some of nature’s most powerful antioxidants linked to reduced risk of heart disease and cancer.

Filling:

• 4 cups fresh blueberries
• 2 teaspoons cornstarch
• ½ to cup sugar, depending on preferred sweetness

Topping:

• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups unbleached flour
• ¼ cup chilled butter or margarine, cut into small cubes
• 1 cup buttermilk

1. Preheat oven to 375 degrees. Pour blueberries into an ungreased 8-inch-square glass baking dish. In a small bowl, combine cornstarch and sugar; sprinkle mixture over blueberries and stir to combine.
2. In a medium bowl, mix together all topping ingredients except butter and buttermilk. With fingertips or a pastry blender, work in butter until mixture resembles a coarse cornmeal. Add buttermilk and stir until moist clumps form. Spoon batter over blueberries.
3. Bake for 35 minutes or until juices bubble and top is golden brown. Serve warm or at room temperature.