Dec 20, 2016



Cheryl Wixson
This delicious, low-sugar cobbler can also be prepared with blackberries. Both fruits are excellent sources of phytochemicals and antioxidants. Recipe was adapted from The New Vegetarian Epicure by Anna Thomas.
Servings 25


  • 12 cups frozen or fresh Maine wild blueberries
  • 1.5 cups sugar
  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1/3 cup lemon juice
  • 2 2/3 cup cups whole meal flour or 2 cups all-purpose and 2/3 cup wheat germ
  • 1/3 cup sugar
  • Generous 1 teaspoon baking soda
  • Generous 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 8 tablespoons butter melted
  • 1 1/3 cups liquid buttermilk


  • Preheat the oven to 400 degrees. In a large, non-reactive pot, combine the water, sugar, cornstarch and lemon juice. Stir to dissolve, then add the fruit. Bring the mixture to a simmer over medium heat and cook for a few minutes to cook the cornstarch. Taste and correct the sugar or lemon juice if necessary. Pour the mixture into a greased full –sized hotel baking pan.
  • In a medium bowl, mix together the dry ingredients (flour, baking soda and baking powder, sugar, and spices) Melt the butter and whisk into the buttermilk. Pour into the dry ingredients and stir until just combined. The batter will be sticky. Drop by spoonfuls onto the fruit. Bake until the topping is golden, about 25 minutes.

Cheryl's Notes

Makes 25 servings.
Nutritional analysis per serving: 184 calories, 3 grams protein, 36 grams carbohydrates, 4 grams fat (0 grams trans fat), 111 mg. sodium, 4 grams fiber.

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