Blueberry Cobbler - Yoga Journal

Blueberry Cobbler


Cobblers are made by dolloping a biscuit dough topping over fruit, then baking until the biscuits are tender and chewy in the center, but crisp on top. If you don’t have time to make our topping, just lay 8 prepared biscuits (refrigerated or frozen and thawed) over the fruit and sugar mixture. Frozen blueberries also work well here.

  • SERVINGServings


  • Filling
  • 6 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. grated lemon zest
  • Topping
  • 1 1/3 cups whole-wheat pastry flour
  • 2 Tbs. plus 1 tsp. granulated sugar
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 5 Tbs. unsalted butter, chilled and cut into small pieces
  • 1 cup fat-free sour cream
  • 3 Tbs. low-fat milk


  1. Preheat oven to 350F. To make Filling: Combine all ingredients in 11x7-inch baking dish.
  2. To make Topping: Whisk together flour, 2 Tbs. sugar, baking powder, salt and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form soft dough.
  3. Drop 8 dollops of dough on top of blueberry filling using large spoon or ice cream scoop. Brush dough with milk; sprinkle with remaining 1 tsp. sugar. Bake 50 minutes, or until top is golden brown and filling is bubbly. Serve warm or at room temperature.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 373
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 31 mg
  • Fat Content: 11 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 244 mg
  • Sugar Content: 29 g