Ingredients
- 1/3 Splenda
- 1 tablespoon cornstarch
- 3 cups fresh or frozen blueberries, thawed, if frozen
- 4 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup flour
- 3 tablespoons Splenda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/3 cup 2% low-fat milk
Directions
Preheat your oven to 375 degrees.
Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, 1 teaspoon cinnamon and salt. Cook and stir over medium heat 4 to 6 minutes or until thickened.
Place in 4-cup baking dish.
To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt. In a separate bowl combine the egg and milk; stir into dry ingredients just until moistened. Spoon cobbler topping over the blueberry mixture.
Bake at 375 degrees F. 15 to 20 minutes or until golden brown.
Print this recipe
Submitted 6/13/05.
Source: friend
Submitted By: Gina S
gms39@yahoo.com
Blueberry Cobbler